Loaded Potato Taco Bowl
Crispy roasted potatoes make the perfect base for this loaded taco bowl, topped with spiced beef, guac, salsa and cheese. This Loaded Potato Taco Bowl recipe is budget-friendly, freezer-friendly, and a fun way to mix up taco night without adding extra effort.
Ingredients
- 700 g potatoes, diced into 2 cm (¾ inch) cubes Roughly 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
- 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
- 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
- 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
- 250 g grated Mexican cheese blend
- Lime wedges Optional.
Instructions
- To oven-bake the potatoes – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
- To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, garlic powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.
- Bake for 40–45 minutes or until crisp and golden, turning once halfway through (and swapping the trays once halfway through if using two trays).
- To air fry the potatoes – Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through, or until the potatoes are golden and crispy on the edges.
- Cook the beef – Meanwhile, to make the beef, heat the oil in a large, heavy-based frying pan over medium–high heat.
- Add the onion and cook, stirring, for 1–2 minutes until slightly softened.
- Add the minced beef, and cook for 3–4 minutes, breaking it up with a wooden spoon as you go.
- Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook, stirring, for 30 seconds.
- Add the tomato paste and cook, stirring, for 1 minute or until well combined with the beef and spices.
- Add the water and simmer over low heat for 3–4 minutes or until most of the liquid has evaporated.
- Make the guacamole – Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
- Make the salsa – Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
- Assemble and serve – Divide the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese (see note 1 for extra melty cheese). Dollop with the guacamole and salsa. Serve with lime wedges on the side, if using.
Notes
Make the beef ahead of time; refrigerate for up to 3 days, freeze for up to 3 months. Store leftover potatoes separate from toppings to maintain texture. Reheat potatoes in the air fryer for best results. Prepare guacamole and salsa a day in advance for convenience.