Description
This Loaded Potato Taco Bowl recipe features crispy oven-baked or air-fried potatoes topped with a flavorful spiced ground beef, creamy homemade guacamole, fresh tomato salsa, and a generous sprinkle of melted Mexican cheese. Perfect for a satisfying and hearty meal with vibrant textures and bold southwestern flavors.
Ingredients
Scale
Potatoes and Seasoning
- 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
Additional
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat Oven or Air Fryer – If baking, preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. If air frying, preheat the air fryer to 200°C (400°F).
- Prepare Potatoes – On a large baking tray lined with parchment paper, toss diced potatoes with 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt flakes, and ¼ tsp black pepper until evenly coated. Spread them out in a single layer without overlapping. For air frying, place the potatoes in a single layer in the air fryer basket, cooking in batches if necessary.
- Cook Potatoes – For oven baking, bake for 40–45 minutes until crisp and golden, turning once halfway through and swapping trays if using two. For air frying, air fry for 20–25 minutes, shaking the basket halfway, until edges are golden and crispy.
- Cook Beef Mixture – Heat 1 tbsp 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 minced beef and cook for 3–4 minutes, breaking it up with a wooden spoon.
- Add Spices and Tomato Paste – Stir in 1 tbsp paprika, 1 tbsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt flakes, and ¼ tsp black pepper, cooking for 30 seconds. Then add 2 tbsp tomato paste and cook for 1 minute until well combined.
- Simmer Beef – Add 60 ml water and reduce heat to low. Simmer for 3–4 minutes until most liquid evaporates and the beef mixture is thickened.
- Make Guacamole – In a medium bowl, combine mashed avocados, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt flakes, and ¼ tsp black pepper. Mix well and cover; refrigerate until serving.
- Make Salsa – In another medium bowl, mix finely diced tomatoes, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt flakes, and ¼ tsp black pepper. Stir and cover; refrigerate until serving.
- Assemble Bowls – Divide the crisp potatoes evenly into four bowls. Top each with the spicy beef mixture, then sprinkle with grated Mexican cheese. Add dollops of guacamole and salsa. Serve with optional lime wedges on the side for extra zing.
Notes
- For extra melty cheese, use a cheese blend with high mozzarella content or briefly warm the cheese on top of the beef while still in the pan.
- You can use either oven baking or air frying to achieve crispy potatoes depending on your equipment and time.
- Adjust the spice levels according to your preference by adding more or less paprika and cumin.
- If using leftover cooked potatoes, reheat in the oven or air fryer to restore crispiness before assembling.
