If you have a craving for something utterly satisfying that brings together the hearty comfort of potatoes and the bold zest of Mexican flavors, you’re going to love this Loaded Potato Taco Bowl Recipe. Imagine crispy, golden cubes of spiced potatoes layered with savory, spiced ground beef, creamy guacamole, tangy salsa, and a generous sprinkle of melty Mexican cheese — it’s a fiesta in every bite that’s perfect for a cozy dinner or impressing friends without breaking a sweat.
Ingredients You’ll Need
The beauty of this Loaded Potato Taco Bowl Recipe is in the simplicity and harmony of its ingredients. Each ingredient is carefully chosen to deliver texture, vibrant color, and a burst of flavor that will keep you coming back for more.
- 700 g (1 lb 9 oz) potatoes, diced: Choose firm, waxy potatoes for the best crisp on baking or air frying.
- 2 tbsp extra-virgin olive oil: This adds richness for perfectly roasted potatoes and juicy beef.
- 1 tsp sweet paprika: Gives a smoky-sweet depth that is essential in both potatoes and beef seasoning.
- 1 tsp garlic powder: Adds a lovely savory aroma without overpowering the dish.
- ½ tsp sea salt flakes: Enhances all the flavors delicately throughout the dish.
- ¼ tsp freshly cracked black pepper: Lifts the flavor with a gentle hint of spice.
- ½ red onion, finely chopped: Brings a subtle sweetness and crunch when cooked with the beef.
- 500 g (1 lb 2 oz) minced beef: Regular or lean, it forms the hearty base of the taco bowl.
- 1 tbsp ground cumin: Adds earthiness and warmth to the meat mixture.
- 1 tsp onion powder: Supports the layers of savory flavors.
- 1 tsp dried oregano: Brings a hint of herbal brightness.
- 2 tbsp tomato paste: Concentrates flavor and provides a rich, tangy backbone.
- ¼ cup (60 ml) water: To create just the right texture in the beef mixture.
- 2 avocados, mashed: Creamy guacamole is an irresistible topper that cools the spices.
- ¼ bunch coriander (cilantro), finely chopped: Freshness in guacamole and salsa for that authentic taste.
- ¼ red onion, finely diced: Adds a sharp crunch to guacamole and salsa.
- Juice of 1 lime: Brightens up guacamole and salsa with zesty freshness.
- 2 tomatoes, finely diced: Juicy bursts of sweetness in the salsa.
- 2 cups (250 g) grated Mexican cheese blend: Melts beautifully for that gooey, cheesy finish.
- Lime wedges (optional): For that extra squeeze of fresh tang at serving.
How to Make Loaded Potato Taco Bowl Recipe
Step 1: Get Those Potatoes Crispy
Start by preheating your oven to a toasty 220°C (425°F) with the fan off or 200°C (400°F) if fan-forced. Toss your diced potatoes with olive oil, sweet paprika, garlic powder, sea salt flakes, and cracked black pepper until every morsel is coated in flavor. Spread them out evenly on a parchment-lined baking tray — no overcrowding if you want maximum crispiness. Bake for 40 to 45 minutes, turning once halfway through for golden, crisp edges.
Step 2: Sauté the Spiced Beef
While the potatoes are roasting, heat a tablespoon of olive oil in a large frying pan over medium-high heat. Cook the finely chopped red onion for 1 to 2 minutes until softened and fragrant. Add your minced beef and break it apart, cooking until just browned. Stir in the sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper — these spices are the soul of this Loaded Potato Taco Bowl Recipe. Mix in tomato paste and cook until beautifully incorporated, then add water and simmer gently until the mixture is thick, rich, and ready to pile onto your potatoes.
Step 3: Prepare the Guacamole and Salsa
Whip up your guacamole by mashing ripe avocados and mixing in finely chopped coriander, red onion, lime juice, salt, and pepper. For salsa, combine diced tomatoes, coriander, red onion, lime juice, salt, and pepper. Refrigerate both until you’re ready to assemble, letting those flavors mingle perfectly.
Step 4: Assemble Your Loaded Potato Taco Bowl Recipe
Start with a base of crispy roasted potatoes in each bowl, then spoon over the spiced beef mixture. Shower with generous amounts of shredded Mexican cheese so it melts deliciously on contact. Add dollops of fresh guacamole and tangy salsa to finish. Serve each bowl with lime wedges on the side for a bright finishing squeeze if you like.
How to Serve Loaded Potato Taco Bowl Recipe
Garnishes
Fresh lime wedges are a simple yet magic addition — a quick squeeze over the bowl lifts all the flavors. For an extra pop, a handful of chopped fresh coriander or a sprinkle of chili flakes can add both color and heat.
Side Dishes
This recipe shines as a hearty main on its own but pairing it with a crisp green salad or a light cabbage slaw brings a refreshing crunch and balances the richness. Warm tortillas on the side are also fantastic if you want to scoop and wrap your bowl like a taco.
Creative Ways to Present
Serve the Loaded Potato Taco Bowl Recipe in rustic bowls or even cast iron skillets for a fun and cozy vibe. Layering the components visually — potatoes first, then beef, followed by cheese, guacamole, and salsa — allows everyone to admire the vibrant layers before digging in.
Make Ahead and Storage
Storing Leftovers
You can keep leftover potato taco bowls refrigerated for up to 3 days in an airtight container. Keep the guacamole and salsa separate if possible to maintain freshness and prevent sogginess.
Freezing
While cooked beef and potatoes freeze well separately, the guacamole and fresh salsa are best enjoyed fresh and not frozen. Freeze the cooked beef in a sealed container for up to 2 months, but for the best taste, consume within a month.
Reheating
Reheat the beef and potatoes in a skillet or microwave until piping hot. Add fresh guacamole and salsa after reheating for that bright, fresh contrast to the warm, hearty base.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a lovely natural sweetness and a vibrant color. Just be sure to monitor baking time as they may cook a bit faster.
What cheese works best for this recipe?
A Mexican cheese blend with Monterey Jack, cheddar, and queso quesadilla melts beautifully, but you can also use mozzarella or even a sharp cheddar for a different flavor profile.
Is this recipe spicy?
The seasoning is flavorful but mild. If you love heat, feel free to add chopped jalapeños or a dash of cayenne pepper to the beef or garnishes.
Can I make this recipe vegetarian?
Yes! Substitute the minced beef with plant-based ground meat or spiced black beans for a delicious vegetarian twist.
How do I get the potatoes super crispy?
Spacing the potatoes well on the baking sheet and tossing them halfway through roasting ensures even crisping. Using a hot oven above 200°C helps to lock in that perfect crunchy texture.
Final Thoughts
This Loaded Potato Taco Bowl Recipe is a personal favorite that never fails to impress with its bold flavors and comforting textures. It’s straightforward to make, wonderfully customizable, and perfect for sharing those feel-good moments over a delicious, hearty meal. So grab your ingredients, and start your own taco bowl fiesta today — your taste buds will thank you!
Print
Loaded Potato Taco Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Description
This Loaded Potato Taco Bowl recipe combines crispy oven-baked potatoes with a flavorful spiced ground beef, fresh guacamole, and a zesty tomato salsa. Topped with melted Mexican cheese and served with lime wedges, this dish is a perfect fusion of comfort food and vibrant Mexican flavors, ideal for a satisfying and hearty meal.
Ingredients
Potatoes
- 700 g (1 lb 9 oz) 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
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 oven and prepare potatoes: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. This ensures the oven is hot enough for crispy, golden potatoes.
- Toss potatoes with seasoning: On a large baking tray lined with parchment paper, combine the diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Toss well to coat the potatoes evenly and spread them out in a single layer, avoiding overlap. Use two trays if necessary.
- Bake potatoes: Bake the potatoes for 40–45 minutes, turning them once halfway through the cooking time. If using two trays, swap their positions halfway to ensure even cooking. The potatoes should be crisp and golden when done.
- Optional air fryer method for potatoes: Alternatively, preheat an air fryer to 200°C (400°F). Arrange potatoes in a single layer inside the basket, cooking in batches if needed to avoid overcrowding. Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy.
- Cook beef mixture: Heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add the finely chopped onion and cook for 1–2 minutes until slightly softened.
- Add and brown beef: Add the minced beef to the pan, breaking it apart with a wooden spoon and cooking for 3–4 minutes until browned.
- Season beef: Stir in 1 tbsp sweet paprika, 1 tbsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and ¼ tsp pepper. Cook for 30 seconds to allow spices to release their flavor.
- Add tomato paste and water: Mix in 2 tbsp tomato paste and cook for 1 minute, then add ¼ cup (60 ml) water. Simmer on low heat for 3–4 minutes until most liquid has evaporated and the mixture thickens.
- Prepare guacamole: In a medium 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 covered until serving.
- Prepare salsa: In another medium bowl, mix 2 diced tomatoes, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt, and ¼ tsp pepper. Stir to combine and refrigerate covered until ready to serve.
- Assemble bowls: Divide the crispy potatoes among four bowls. Top with the cooked beef mixture, then sprinkle with 2 cups grated Mexican cheese. Add dollops of guacamole and spoonfuls of salsa on each bowl.
- Serve: Serve with lime wedges on the side for an extra burst of fresh flavor, if desired.
Notes
- For extra melty cheese, use a freshly shredded Mexican cheese blend or your favorite melting cheese such as Monterey Jack or mild cheddar.
- You can prepare the potatoes in advance and reheat them in the oven to restore crispiness before assembling the bowls.
- Lean beef can be used to reduce fat content without sacrificing flavor.
- Feel free to customize the salsa with additional ingredients like jalapeño for a spicy kick or corn for extra texture.
- This recipe can be doubled easily to serve more people or to have leftovers.
