Description
This Loaded Potato Taco Bowl is a hearty and flavorful meal combining crispy oven-baked or air-fried potatoes with spiced minced beef, fresh guacamole, vibrant salsa, and melted Mexican cheese. Perfect for a satisfying weeknight dinner, it offers a delicious fusion of textures and bold flavors with a simple assembly.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes
- 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 the oven or air fryer: For oven baking, preheat to 220°C (425°F) (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: Toss the diced potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper on a large baking tray lined with parchment paper. Ensure even coating and spread out evenly without overlapping. Use two trays if needed.
- Bake or air fry the potatoes: For oven baking, bake for 40–45 minutes, turning once halfway through and swapping trays if using two. For air frying, arrange potatoes in a single layer in the basket and air fry for 20–25 minutes, shaking the basket halfway, until crisp and golden.
- Cook the beef: Heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add the finely chopped red onion and cook for 1–2 minutes until softened. Add minced beef and cook for 3–4 minutes, breaking it up with a wooden spoon.
- Season the beef: Stir in sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds, then mix in tomato paste, cooking for another minute to combine flavors.
- Simmer the beef: Add water and reduce heat to low. Simmer for 3–4 minutes or until most liquid evaporates, stirring occasionally.
- Make the guacamole: In a medium bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Refrigerate covered until serving.
- Make the salsa: Mix diced tomatoes, coriander, red onion, lime juice, salt, and pepper in a bowl. Refrigerate covered until ready to serve.
- Assemble the taco bowls: Divide the crispy potatoes into four bowls. Top with the spicy beef mixture, sprinkle grated Mexican cheese, then add dollops of guacamole and salsa. Serve with lime wedges on the side if desired.
Notes
- You can choose to oven-bake or air fry the potatoes based on your preference or time available.
- For extra melty cheese, sprinkle the cheese on the hot beef mixture immediately after cooking and let it melt slightly before serving.
- Use regular or lean minced beef depending on your dietary preference.
- Adjust seasoning and spice levels according to taste.
- To prevent overcrowding when air frying potatoes, cook in batches to ensure crispiness.
