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
Scale
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.
