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Loaded Potato Taco Bowl

Loaded Potato Taco Bowl

Enjoy a Loaded Potato Taco Bowl featuring crispy roasted potatoes, spiced beef, guac, salsa, and cheese, perfect for taco night.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 635 kcal

Equipment

  • Large Wooden Spoon
  • tongs

Ingredients
  

POTATOES

  • 700 g potatoes, diced into 2 cm cubes
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

BEEF

  • 1 tablespoon extra-virgin olive oil
  • 0.5 red onion finely chopped
  • 500 g minced beef regular or lean
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper
  • 2 tablespoon tomato paste concentrated puree
  • 60 ml water

GUACAMOLE

  • 2 avocados mashed with a fork
  • 0.25 bunch coriander finely chopped
  • 0.25 red onion finely diced
  • 1 lime juice
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

SALSA

  • 2 tomatoes finely diced
  • 0.25 bunch coriander finely chopped
  • 0.25 red onion finely diced
  • 1 lime juice
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

TO SERVE

  • 2 cups grated Mexican cheese blend
  • Lime wedges optional

Instructions
 

Oven Method

  • Preheat the oven to 220°C (425°F) for at least 20 minutes.
  • To a large baking tray lined with baking paper, add the potatoes, oil, paprika, garlic powder, salt and pepper. Toss to coat.
  • Spread the potatoes out evenly so they are not overlapping.
  • Bake for 40–45 minutes or until crisp and golden, turning once halfway through.

Air Fryer Method

  • Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket.
  • 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

  • Heat the oil in a large frying pan over medium-high heat.
  • Add the onion and cook for 1–2 minutes until slightly softened.
  • Add the minced beef and cook for 3–4 minutes, breaking it up as you go.
  • Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook for 30 seconds.
  • Add the tomato paste and cook for 1 minute or until well combined.
  • Add the water and simmer over low heat for 3–4 minutes until most of the liquid has evaporated.

Make the Guacamole

  • Place the ingredients in a medium bowl and stir to combine. Refrigerate until ready to serve.

Make the Salsa

  • Place the ingredients in a medium bowl and stir to combine. Refrigerate until ready to serve.

Assemble and Serve

  • Divide the potatoes among four bowls. Top each bowl with the beef mixture, cheese, guacamole, and salsa. Serve with lime wedges.

Notes

For extra melty cheese, place bowls back in the oven for 2–3 minutes at 220°C (425°F).

Nutrition

Serving: 1bowlCalories: 635kcalCarbohydrates: 45gProtein: 37gFat: 32gSaturated Fat: 12gCholesterol: 95mgSodium: 865mgPotassium: 1500mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 35mgCalcium: 250mgIron: 5mg
Keyword beef tacos, Loaded Potato Taco Bowl, loaded tacos, Mexican recipe, potato bowl, taco bowl
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