Description
This Loaded Potato Taco Bowl recipe combines crispy oven-baked or air-fried potatoes with a savory spiced ground beef topping, creamy homemade guacamole, fresh salsa, and a generous sprinkle of Mexican cheese blend, creating a hearty and flavorful meal perfect for any occasion.
Ingredients
Potatoes
- 700 g 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 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
- 60 ml water
Guacamole
- 2 avocados, mashed with a fork
- ¼ bunch coriander (cilantro), finely chopped
- ¼ red onion, finely diced
- 1 lime, juiced
- 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
- 1 lime, juiced
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Other
- 250 g grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat Oven or Air Fryer: If baking, preheat your oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. If air frying, preheat your 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 sweet paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Spread evenly without overlapping. For air fryer, arrange potatoes in a single layer in the basket; cook in batches if needed.
- Cook Potatoes: Bake the potatoes in the oven for 40–45 minutes until golden and crisp, turning halfway through and swapping trays if using two. Alternatively, air fry potatoes for 20–25 minutes, shaking the basket halfway through, until crispy on edges.
- Cook Beef Mixture: While potatoes cook, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Sauté ½ finely chopped red onion for 1–2 minutes until soft. Add 500 g minced beef and cook 3–4 minutes, breaking up meat with a spoon.
- Add Spices and Tomato Paste: Stir in 1 tbsp each of sweet paprika and ground cumin, 1 tsp each onion powder, garlic powder, dried oregano, 1 tsp salt, and ¼ tsp pepper; cook for 30 seconds. Add 2 tbsp tomato paste and cook for 1 minute to blend flavors.
- Simmer Beef: Pour in 60 ml water and let simmer on low heat for 3–4 minutes until most liquid evaporates and mixture thickens.
- Make Guacamole: In a bowl, combine mashed avocados, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt, and ¼ tsp pepper. Stir well and refrigerate until serving.
- Make Salsa: In another bowl, mix diced tomatoes, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt, and ¼ tsp pepper. Stir and chill until ready to use.
- Assemble Bowls: Divide the crispy potatoes among four bowls. Top each with the beef mixture, sprinkle generously with grated Mexican cheese, then add dollops of guacamole and salsa.
- Serve: Serve bowls with lime wedges on the side for added zest if desired.
Notes
- For extra melty cheese, you can briefly warm the beef mixture and cheese together off the heat or under a grill before serving.
- If using an air fryer for potatoes, do not overcrowd the basket to ensure even crispiness.
- Adjust seasoning in guacamole and salsa to taste for preferred salt and pepper levels.
- Use fresh coriander (cilantro) for authentic flavor; parsley can be a substitute if needed but will alter taste.
- Leftover beef mixture can be refrigerated and used for tacos or wraps the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
