Description
This Loaded Potato Taco Bowl recipe combines crispy baked or air-fried seasoned potatoes with a flavorful spiced beef mixture, fresh guacamole, and zesty tomato salsa. Topped with a melty Mexican cheese blend and served with lime wedges, this dish is a vibrant and satisfying twist on classic tacos, perfect for a hearty and delicious meal.
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
Toppings and Garnish
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat oven or air fryer: If baking, preheat oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. For air frying, preheat air fryer to 200°C (400°F).
- Prepare potatoes for baking: Place diced potatoes on a large baking tray lined with parchment paper. Toss with 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp sea salt, and ¼ tsp black pepper ensuring even coating. Spread potatoes evenly without overlapping. Use two trays if necessary.
- Bake potatoes: Bake in the oven for 40-45 minutes or until crisp and golden, turning once halfway through. If using two trays, swap their positions halfway through baking.
- Prepare potatoes for air frying (optional): Arrange the seasoned potatoes in a single layer in the air fryer basket. Cook in batches if needed to avoid overcrowding. Air fry for 20-25 minutes, shaking the basket halfway through, until golden and crispy on edges.
- Cook beef mixture: 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 and brown beef: Add minced beef to the pan and cook for 3-4 minutes, breaking it up with a wooden spoon as it browns.
- Season beef: Stir in 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, and ¼ tsp black pepper. Cook for 30 seconds to bloom the spices.
- Add tomato paste and water: Mix in 2 tbsp tomato paste and cook for 1 minute to combine well with beef and spices. Pour in ¼ cup (60 ml) water and simmer on low heat for 3-4 minutes until most liquid evaporates.
- Make guacamole: In a medium bowl, combine mashed avocados, ¼ bunch finely chopped coriander, ¼ red onion finely diced, juice of 1 lime, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Stir well and refrigerate covered until serving.
- Make salsa: In another bowl, mix 2 finely diced tomatoes, ¼ bunch chopped coriander, ¼ red onion diced, juice of 1 lime, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Stir to combine and refrigerate covered.
- Assemble bowls: Divide the crispy potatoes among four bowls. Top each with the spiced beef mixture, then sprinkle with 2 cups grated Mexican cheese blend for extra melty goodness. Add dollops of guacamole and fresh salsa on top. Serve with lime wedges on the side if desired.
Notes
- For extra melty cheese, use a cheese blend that includes Monterey Jack or mozzarella.
- You can air fry the potatoes as a quicker alternative to oven baking; note that air frying crisps them in about half the time.
- Adjust spices according to your preference for heat or smokiness.
- To keep the guacamole vibrant, cover with plastic wrap pressed directly onto the surface to prevent browning before refrigerating.
- This dish is great for meal prep—store components separately and assemble just before eating.
