Description
A flavorful and hearty Loaded Potato Taco Bowl featuring crispy oven-baked or air-fried potatoes topped with seasoned ground beef, creamy guacamole, fresh tomato salsa, and a melty Mexican cheese blend. This easy-to-make recipe is perfect for a satisfying family meal with vibrant textures and bold flavors.
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
Tomato 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
Topping & Serving
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat 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 Potatoes: 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 black pepper. Spread evenly on a baking tray lined with parchment paper (for oven) or arrange in a single layer in the air fryer basket (for air fryer).
- Bake or Air Fry Potatoes: Bake the potatoes for 40–45 minutes, turning once halfway through and swapping trays if using two, until crisp and golden. If using the air fryer, cook 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 onion and cook for 1–2 minutes until softened. Add minced beef and cook for 3–4 minutes, breaking up with a wooden spoon.
- Add Spices and Tomato Paste: Stir in 1 tbsp sweet paprika, 1 tbsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt flakes, and ¼ tsp black pepper; cook for 30 seconds. Add 2 tbsp tomato paste and cook for 1 minute.
- Simmer Beef: Add ¼ cup water and reduce heat to low. Simmer for 3–4 minutes until most liquid evaporates and mixture thickens.
- Make Guacamole: In a medium bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Stir to combine and refrigerate until serving.
- Make Salsa: In another medium bowl, mix diced tomatoes, coriander, diced red onion, lime juice, salt, and pepper. Stir well and refrigerate until serving.
- Assemble Bowls: Divide crispy potatoes among four bowls. Top with the beef mixture, sprinkle with grated Mexican cheese, then add dollops of guacamole and fresh salsa on top.
- Serve: Serve immediately with lime wedges on the side for extra zing, if desired.
Notes
- For extra melty cheese, warm the beef mixture and potatoes topped with cheese briefly under the oven grill or microwave just before serving.
- Cooking times for potatoes vary by method — oven baking yields slightly crisper results, while air frying is quicker.
- Use lean beef for a slightly healthier option without sacrificing flavor.
- Feel free to customize the toppings with additional items like sour cream, jalapeños, or black beans.
