Description
Loaded Potato Taco Bowl is a delicious and hearty dish combining crispy oven-baked or air-fried seasoned potatoes with savory spiced minced beef, fresh guacamole, vibrant tomato salsa, and a generous topping of melted Mexican cheese. Perfect for a filling lunch or dinner, this recipe balances textures and flavors with a Mexican-inspired twist.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (roughly 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
Other
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat the oven or air fryer: For oven-baking, preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. For air frying, preheat the air fryer to 200°C (400°F).
- Prepare the potatoes: 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 flakes, and ¼ tsp freshly cracked black pepper. Spread them out evenly without overlapping. If air frying, arrange potatoes in a single layer in the basket, cooking in batches to avoid overcrowding.
- Cook the potatoes: Oven-bake for 40–45 minutes, turning once halfway through and swapping trays if using two trays, until crisp and golden. Or air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy on the edges.
- Cook the beef: While potatoes cook, heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add finely chopped red onion and cook for 1–2 minutes until slightly softened.
- Add the minced beef: Add 500 g minced beef to the pan and cook for 3–4 minutes, breaking it up with a wooden spoon.
- Season the beef: Stir in 1 tbsp each sweet paprika and ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Cook while stirring for 30 seconds to blend the spices.
- Add tomato paste and simmer: Mix in 2 tbsp tomato paste and cook for 1 minute. Add ¼ cup water and simmer on low heat for 3–4 minutes until most liquid evaporates.
- Prepare the guacamole: In a medium bowl, combine mashed avocados, finely chopped coriander, diced red onion, lime juice, sea salt, and black pepper. Stir and refrigerate covered until serving.
- Prepare the salsa: In another bowl, mix diced tomatoes, coriander, red onion, lime juice, sea salt, and black pepper. Refrigerate covered until serving.
- Assemble the bowls: Divide the crispy potatoes evenly among 4 bowls. Top each with the spiced beef mixture, then a generous sprinkle of grated Mexican cheese to allow melting. Add dollops of guacamole and salsa on top.
- Serve: Offer lime wedges on the side if desired for extra zest.
Notes
- For extra melty cheese, use a Mexican cheese blend like Monterey Jack, Cheddar, and Queso Quesadilla, and add it while potatoes and beef are still warm.
- You can use either oven baking or air frying for potatoes depending on your preference or appliance.
- Adjust the seasoning and spice levels to taste, adding more cumin or paprika for stronger flavors.
- Serve immediately after assembling to enjoy the contrast of hot and fresh ingredients.
