Description
This Potato Taco Bowl Recipe is a flavorful, hearty dish featuring crispy baked or air-fried seasoned potatoes topped with spiced ground beef, fresh guacamole, zesty salsa, and melting Mexican cheese. Perfect for a satisfying family meal or casual dinner, it combines simple ingredients with robust Tex-Mex flavors, delivering a vibrant bowl of comfort and freshness.
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
Assembly
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Prepare the potatoes: Preheat the 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. In a bowl, toss diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper, ensuring even coating. Spread the potatoes in a single layer across the tray without overlapping to ensure crispiness.
- Bake or air fry the potatoes: Bake the potatoes for 40-45 minutes until golden and crisp, turning once halfway through cooking. If using two trays, swap their positions halfway for even cooking. Alternatively, you may air fry the potatoes by preheating your air fryer to 200°C (400°F), place potatoes in a single layer in the basket, and air fry for 20-25 minutes, shaking halfway until they are golden and crispy.
- Cook the beef mixture: While the potatoes cook, heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add finely chopped red onion and sauté for 1-2 minutes until softened. Add the minced beef and cook for 3-4 minutes, breaking it apart with a wooden spoon until browned and cooked through.
- Season the 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 freshly cracked black pepper. Cook for 30 seconds to release the spices’ aroma. Then mix in 2 tbsp tomato paste and cook for 1 minute to combine flavors.
- Simmer the beef mixture: Add ¼ cup (60 ml) water and reduce heat to low. Simmer for 3-4 minutes until most of the liquid evaporates and the mixture thickens, stirring occasionally to prevent sticking.
- Make the guacamole: In a medium bowl, combine mashed avocados, finely chopped coriander, diced red onion, lime juice, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Stir well until smooth and refrigerate covered until ready to serve.
- Prepare the salsa: In another medium bowl, mix finely diced tomatoes, coriander, diced red onion, lime juice, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Stir to combine evenly and refrigerate covered until serving.
- Assemble the bowls: Divide the baked or air-fried potatoes evenly among four serving bowls. Top each with a portion of the cooked beef mixture, then sprinkle generously with grated Mexican cheese blend. Finish each bowl with dollops of guacamole and salsa. Serve with optional lime wedges on the side for extra zest and freshness.
Notes
- You can air fry the potatoes as a quicker alternative to baking, but baking provides a deeper roasted flavor.
- Adjust spice levels according to your preference by increasing or reducing paprika and cumin.
- For a vegetarian version, substitute the minced beef with cooked lentils or a plant-based mince.
- Make the guacamole and salsa a few hours in advance to allow flavors to meld for enhanced taste.
- Use fresh, ripe avocados for the best guacamole texture and flavor.
- Serve with extra lime wedges for guests who enjoy a tangier bite.
