Description
A vibrant and hearty Loaded Potato Taco Bowl recipe that combines crispy oven-baked or air-fried potatoes with flavorful spiced ground beef, fresh guacamole, and zesty salsa, topped with a melty Mexican cheese blend. Perfect for a comforting weeknight dinner with a Mexican-inspired twist.
Ingredients
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
Ground 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 and prepare oven or air fryer: Preheat oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. Alternatively, preheat air fryer to 200°C (400°F).
- Prepare the potatoes: Place diced potatoes on a large baking tray lined with parchment paper and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly without overlapping. If using air fryer, place potatoes in a single layer in the basket.
- Cook the potatoes: For oven method, bake potatoes for 40–45 minutes, turning halfway and swapping trays if needed, until crisp and golden. For air fryer, cook potatoes for 20–25 minutes, shaking basket halfway through, until golden and crispy.
- Cook the beef mixture: Heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add chopped onion and cook for 1–2 minutes until softened. Add minced beef and cook 3–4 minutes, breaking it up with a wooden spoon.
- Add spices and tomato paste: Stir in paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds. Add tomato paste and cook for 1 minute, stirring well to combine.
- Simmer the beef: Add water and reduce heat to low. Simmer for 3–4 minutes until most liquid evaporates.
- Make the guacamole: In a medium bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Stir and refrigerate covered until serving.
- Make the salsa: In another medium bowl, combine diced tomatoes, coriander, diced red onion, lime juice, salt, and pepper. Stir and refrigerate covered until serving.
- Assemble the bowls: Divide the cooked potatoes evenly into four serving bowls. Top each with the cooked beef mixture, generously sprinkle grated Mexican cheese, then add dollops of guacamole and salsa.
- Serve: Serve the loaded potato taco bowls immediately with lime wedges on the side if desired for extra zing.
Notes
- For extra melty cheese, sprinkle the grated cheese over the hot beef and potatoes immediately after assembling so it melts slightly from the residual heat.
- You can use either oven or air fryer for the potatoes depending on your preference and equipment availability.
- Adjust spice levels by modifying paprika, cumin, and pepper amounts according to taste.
- Use fresh lime juice in both guacamole and salsa to add brightness and enhance flavors.
- This recipe serves 4 as a main dish.
