Description
A delicious and hearty Potato Taco Bowl featuring crispy roasted potatoes, seasoned ground beef, fresh guacamole, and vibrant salsa, topped with melted Mexican cheese. Perfect for a satisfying meal that combines bold Mexican flavors with comforting textures.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (approximately 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
- Prepare the potatoes: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. Line a large baking tray with parchment paper. Toss the diced potatoes with 2 tablespoons of olive oil, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, ½ teaspoon sea salt, and ¼ teaspoon freshly cracked black pepper. Spread the potatoes evenly in a single layer without overlapping.
- Bake or air fry the potatoes: Bake the potatoes for 40-45 minutes until crisp and golden, turning once halfway through the cooking process. If using two trays, swap their positions halfway through baking for even cooking. Alternatively, you can air fry: preheat your air fryer to 200°C (400°F), arrange the potatoes in a single layer inside the basket, and air fry for 20-25 minutes, shaking the basket halfway until the potatoes are golden and crispy.
- Cook the beef mixture: While the potatoes cook, heat 1 tablespoon of 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 the minced beef and cook for 3-4 minutes, breaking it apart with a wooden spoon to ensure even cooking.
- Season and simmer the beef: Stir in 1 tablespoon each of sweet paprika and ground cumin, along with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper. Cook for 30 seconds to release the spices’ aromas. Mix in 2 tablespoons of tomato paste and cook for 1 minute. Add ¼ cup (60 ml) water and simmer over low heat for 3-4 minutes until most of the liquid evaporates and the mixture thickens.
- Make the guacamole: In a medium bowl, combine the mashed avocados, finely chopped coriander, diced red onion, lime juice, ½ teaspoon sea salt, and ¼ teaspoon freshly cracked black pepper. Stir thoroughly until smooth. Cover and refrigerate until ready to serve.
- Make the salsa: In another medium bowl, mix the finely diced tomatoes, chopped coriander, diced red onion, lime juice, ½ teaspoon sea salt, and ¼ teaspoon freshly cracked black pepper. Stir well to combine, then cover and refrigerate until serving.
- Assemble the bowls: Divide the baked or air-fried potatoes evenly among four serving bowls. Top each portion with the cooked beef mixture. Sprinkle generously with grated Mexican cheese while the beef is hot so that it slightly melts. Finish by adding dollops of fresh guacamole and salsa on top. Serve with optional lime wedges for extra zing.
Notes
- You can use either oven roasting or air frying to cook the potatoes; both methods yield crispy and flavorful results.
- For a leaner dish, choose lean ground beef or substitute with ground turkey or plant-based mince if preferred.
- Adjust the seasoning amounts to taste, especially the salt and spices.
- Grated Mexican cheese blend typically includes cheeses like cheddar, Monterey Jack, and queso quesadilla—feel free to pick your favorite mix.
- Leftover components can be refrigerated separately and combined fresh for next-day meals.
- Serve with additional toppings like sour cream, sliced jalapeños, or hot sauce if desired.
