Description
A flavorful and hearty Loaded Potato Taco Bowl featuring crispy oven-baked potatoes, seasoned ground beef, fresh guacamole, zesty salsa, and melted Mexican cheese blend. This dish combines comforting roasted potatoes with vibrant Mexican-inspired toppings for a satisfying and wholesome meal perfect for casual dinners or gatherings.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes
- 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 and Serving
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat the oven and prepare potatoes: Preheat your 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. Toss diced potatoes in oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread potatoes evenly on the tray without overlapping.
- Bake the potatoes: Bake for 40–45 minutes until golden and crisp, turning once halfway through cooking. If using two trays, swap their positions halfway to ensure even cooking.
- Alternatively, air fry the potatoes: Preheat the air fryer to 200°C (400°F). Place potatoes in a single layer in the fryer basket (do in batches if necessary). Air fry for 20–25 minutes, shaking the basket halfway through until edges are golden and crispy.
- 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 slightly softened.
- Add and brown the beef: Add minced beef to the pan and cook for 3-4 minutes, breaking it up with a wooden spoon.
- Season the beef: Stir in sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, salt, and pepper. Cook for 30 seconds to release aromas.
- Mingle tomato paste and simmer: Add tomato paste and cook while stirring for 1 minute until well combined with the beef and spices.
- Add water and simmer: Pour in ¼ cup (60 ml) water and simmer over low heat for 3-4 minutes until most liquid evaporates, creating a thick beef mixture.
- Make the guacamole: In a medium bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Mix well and refrigerate covered until serving.
- Prepare the salsa: In another bowl, mix diced tomatoes, coriander, red onion, lime juice, salt, and pepper. Stir to combine and refrigerate covered until serving.
- Assemble the bowls: Divide the baked potatoes among four bowls. Spoon the beef mixture over the potatoes. Sprinkle grated Mexican cheese on top while the beef is hot to slightly melt the cheese.
- Add guacamole and salsa: Dollop the guacamole and salsa over each bowl generously.
- Serve with lime wedges: Offer lime wedges on the side to squeeze over the bowls as desired for extra zest.
Notes
- For extra melty cheese, sprinkle cheese immediately over the hot beef to allow it to soften and slightly melt before serving.
- If air frying, cook the potatoes in batches to avoid crowding, ensuring maximum crispiness.
- You can adjust the level of seasoning and spices to your preference for spiciness and flavor depth.
- This recipe serves 4 people as a filling main dish.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or air fryer for best texture.
