Description
Loaded Potato Taco Bowl is a delicious and hearty meal featuring crispy oven-baked or air-fried diced potatoes topped with a flavorful spiced minced beef, fresh guacamole, zesty salsa, and grated Mexican cheese. Perfect for a satisfying family dinner with layers of textures and vibrant flavors combining classic taco ingredients in a comforting bowl format.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (about 2 medium potatoes per person)
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Beef Mixture
- 1 tbsp extra-virgin olive oil
- ½ red onion, finely chopped
- 500 g (1 lb 2 oz) minced (ground) beef (regular or lean)
- 1 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp tomato paste (concentrated puree)
- ¼ cup (60 ml) water
Guacamole
- 2 avocados, mashed with a fork
- ¼ bunch coriander (cilantro), finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Salsa
- 2 tomatoes, finely diced
- ¼ bunch coriander (cilantro), finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes to ensure it is hot enough for crispy potatoes.
- Prepare Potatoes for Baking: On a large baking tray lined with parchment paper, toss the diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt, and ¼ tsp black pepper. Spread them out evenly, avoiding overlap. Use two trays if necessary.
- Bake the Potatoes: Bake the potatoes for 40–45 minutes until golden and crisp, flipping them halfway through and swapping trays if using two, to ensure even cooking.
- Alternate Air Fryer Method for Potatoes: Preheat the air fryer to 200°C (400°F). Arrange potatoes in a single layer in the basket, cooking in batches if needed. Air fry for 20–25 minutes, shaking the basket halfway, until edges are crisp and golden.
- Cook the Onion and Beef: While potatoes cook, heat 1 tbsp olive oil in a large frying pan over medium–high heat. Add ½ finely chopped red onion and sauté for 1–2 minutes until softened.
- Add and Brown the Beef: Add 500 g minced beef to the pan. Cook for 3–4 minutes, breaking it up with a wooden spoon until browned evenly.
- Season the Beef: Stir in 1 tbsp paprika, 1 tbsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and ¼ tsp pepper. Cook for 30 seconds to bloom the spices.
- Add Tomato Paste and Simmer: Mix in 2 tbsp tomato paste and cook for 1 minute to combine flavors, then add 60 ml water. Simmer on low heat for 3–4 minutes until most liquid evaporates and the mixture thickens.
- Make the Guacamole: In a medium bowl, combine mashed avocados, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt, and ¼ tsp black pepper. Stir to mix, cover, and refrigerate until serving.
- Make the Salsa: In another medium bowl, combine diced tomatoes, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt, and ¼ tsp black pepper. Stir, cover, and refrigerate until serving.
- Assemble the Taco Bowls: Divide the baked or air-fried potatoes evenly between four bowls. Top each with the seasoned beef mixture, sprinkle ½ cup (about 62 g) grated Mexican cheese blend on top, and add dollops of guacamole and salsa.
- Serve: Optionally serve with lime wedges on the side for squeezing over. Enjoy your vibrant, loaded potato taco bowls hot and fresh!
Notes
- For extra melty cheese, use a cheese blend with a higher moisture content like Monterey Jack or a Mexican melting blend and sprinkle it over the hot beef to allow it to soften/melt slightly.
- You can cook the potatoes in the oven or air fryer according to your preference; both methods yield crispy results.
- If using two baking trays for potatoes, swapping their positions halfway through cooking ensures even crisping.
- This recipe is easily adaptable for lean ground beef or a plant-based mince alternative.
- Leftover guacamole and salsa can be stored covered in the refrigerator for up to 1 day before serving.
