Description
This Loaded Potato Taco Bowl recipe combines crispy golden potatoes with a spiced ground beef mixture, creamy homemade guacamole, fresh salsa, and a generous sprinkle of melted Mexican cheese blend. Perfect for a hearty, flavorful meal that captures the essence of Mexican-inspired comfort food with a deliciously satisfying twist.
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
Toppings
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat the oven – Set your oven to 220°C (425°F) or 200°C (400°F) fan-forced and allow it to preheat for at least 20 minutes to ensure it is hot enough to crisp the potatoes perfectly.
- Prepare the potatoes for baking – Line a large baking tray with parchment paper. Toss the diced potatoes with 2 tablespoons of extra-virgin olive oil, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper until evenly coated. Spread them out in a single layer without overlapping to ensure even roasting. Use two trays if necessary.
- Bake the potatoes – Place the trays in the oven and bake for 40 to 45 minutes, turning once halfway through and swapping trays if using two. Bake until potatoes are crisp and golden.
- Alternatively, air fry the potatoes – Preheat your air fryer to 200°C (400°F). Arrange potatoes in a single layer in the basket (work in batches to avoid overcrowding). Air fry for 20 to 25 minutes, shaking the basket halfway through, until golden and crispy on the edges.
- Cook the beef mixture – While potatoes cook, heat 1 tablespoon of extra-virgin olive oil in a large, heavy-based frying pan over medium-high heat. Add finely chopped red onion and cook for 1 to 2 minutes until slightly softened.
- Add and brown the minced beef – Add the ground beef, breaking it up with a wooden spoon as it cooks. Cook for about 3 to 4 minutes until browned.
- Season the beef – Stir in 1 tablespoon sweet paprika, 1 tablespoon ground cumin, 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 combine the spices with the beef.
- Incorporate tomato paste – Add 2 tablespoons of tomato paste and continue cooking for 1 minute, stirring well to marry the flavors.
- Simmer the beef – Pour in 60 ml (¼ cup) water, reduce heat to low and simmer for 3 to 4 minutes until most of the liquid has evaporated, yielding a thick, flavorful mixture.
- Prepare the guacamole – In a medium bowl, combine mashed avocados, finely chopped coriander, diced red onion, juice of one lime, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper. Stir well and refrigerate covered until serving.
- Prepare the salsa – In another medium bowl, mix together finely diced tomatoes, chopped coriander, diced red onion, juice of one lime, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper. Stir to combine and refrigerate covered until ready to serve.
- Assemble the bowls – Distribute the baked or air-fried crispy potatoes evenly between four bowls. Top each with the spiced beef mixture, then sprinkle with the grated Mexican cheese blend so it begins to melt from the heat of the beef.
- Add guacamole and salsa – Dollop each bowl generously with guacamole and fresh salsa.
- Serve with lime wedges – Optionally, provide lime wedges on the side for an extra zesty kick.
Notes
- For extra melty cheese, warm the cheese slightly before adding it to the beef or place assembled bowls under a broiler for a minute.
- You can choose either oven baking or air frying to cook the potatoes depending on your available equipment and preference.
- Using fresh lime juice in both the guacamole and salsa enhances the brightness and balances the flavors.
- If preferred, use lean ground beef to reduce fat content.
- This recipe can be doubled or halved easily, keeping the proportions consistent for each component.
