Description
Loaded Potato Taco Bowl is a hearty and flavorful dish combining crispy oven-baked or air-fried potatoes with spiced minced beef, fresh guacamole, and zesty salsa, topped with a melty Mexican cheese blend. This vibrant bowl offers a comforting yet fresh taco-inspired meal perfect for family dinners or casual gatherings.
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
To Serve
- 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 diced potatoes with 2 tbsp olive oil, sweet paprika, garlic powder, sea salt, and black pepper until evenly coated. Spread evenly on a baking tray lined with parchment paper for oven baking or arrange in a single layer in the air fryer basket, working in batches if necessary.
- Cook the potatoes – Bake in the oven for 40–45 minutes, turning once halfway and swapping trays if using two. Alternatively, air fry for 20–25 minutes, shaking the basket halfway through, until potatoes are golden and crispy on the edges.
- Cook the beef mixture – 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 softened. Add minced beef and brown for 3–4 minutes, breaking it up continuously.
- Season the beef – Stir in sweet paprika, cumin, onion powder, garlic powder, dried oregano, sea salt, and black pepper, cooking for 30 seconds to release flavors.
- Add tomato paste and water – Mix in tomato paste and cook for 1 minute to combine. Add water and simmer on low heat for 3–4 minutes, allowing most liquid to evaporate and flavors to meld.
- Make the guacamole – In a medium bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, sea salt, and black pepper. Stir well and refrigerate covered until serving.
- Make the salsa – In another bowl, mix diced tomatoes, chopped coriander, diced red onion, lime juice, sea salt, and black pepper. Stir and refrigerate covered until ready to use.
- Assemble the bowls – Divide the crispy potatoes between four bowls. Top each with the spiced beef mixture, then sprinkle generously with grated Mexican cheese to allow it to melt slightly. Add dollops of guacamole and salsa on the side. Serve with lime wedges if desired.
Notes
- Use two baking trays for potatoes if needed to ensure they cook evenly and get crispy.
- For extra melty cheese, sprinkle the cheese on the beef while still hot so it softens a bit before serving.
- You can cook potatoes either in the oven or air fryer depending on your preference and time availability.
- Adjust the seasoning according to taste, especially salt and spices.
- Leftover guacamole and salsa keep well refrigerated for 1–2 days.
