This Loaded Potato Taco Bowl is the ultimate comfort-meets-fresh dinner idea. Crispy roasted potatoes replace rice, then get piled high with spiced beef, creamy guacamole, fresh salsa, and melty cheese for a satisfying bowl everyone loves.
Why You’ll Love This Recipe
- Crispy, golden potatoes with bold taco flavors
- Simple ingredients and easy prep
- Family-friendly and customizable
- Naturally gluten-free and halal-friendly
- Perfect for weeknight dinners or meal prep
Ingredients
Potatoes
- 700 g potatoes, diced into 2 cm 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
Beef
- 1 tbsp extra-virgin olive oil
- ½ red onion, finely chopped
- 500 g minced beef
- 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
- ¼ cup water
Guacamole
- 2 avocados, mashed
- ¼ bunch coriander, 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, finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- 2 cups grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat oven to 220°C (425°F). Toss potatoes with oil, spices, salt, and pepper. Spread on lined trays and bake 40–45 minutes, turning halfway, until crispy and golden.
- Alternatively, air fry at 200°C (400°F) for 20–25 minutes, shaking halfway.
- Heat oil in a pan over medium–high heat. Sauté onion 1–2 minutes.
- Add beef and cook 3–4 minutes, breaking it up.
- Stir in spices, then tomato paste. Cook 1 minute.
- Add water and simmer 3–4 minutes until thickened.
- Mix guacamole ingredients in a bowl. Chill until needed.
- Mix salsa ingredients in a separate bowl.
- Divide potatoes into bowls, top with beef, cheese, guacamole, and salsa. Serve with lime wedges.
This Loaded Potato Taco Bowl comes together fast and delivers bold flavor in every bite.
Tips & Tricks
- Use waxy potatoes for crispier edges
- Grate cheese finely for faster melting
- Add chili flakes or jalapeños for heat
- Swap beef with ground chicken or lentils
Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting, stovetop
- Cuisine: Tex-Mex inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, gluten-free
Notes
- For extra melty cheese, add it while the beef is hot
- Serve with sour cream or yogurt if desired
- Great for build-your-own taco bowl nights
Nutrition (Approximate per serving)
- Calories: 620
- Protein: 34 g
- Carbohydrates: 42 g
- Fat: 36 g
FAQ
Can I make this ahead of time?
Yes. Store components separately and assemble before serving.
Can I use sweet potatoes instead?
Absolutely. Sweet potatoes work beautifully here.
Is this freezer-friendly?
The beef freezes well, but potatoes are best fresh.
What cheese works best?
Mexican blend, cheddar, or Monterey Jack are ideal.
Can I make it dairy-free?
Skip the cheese or use a dairy-free alternative.
Storage
- Fridge: Store components separately for up to 3 days
- Freezer: Beef can be frozen for up to 2 months
- Reheating: Reheat beef and potatoes in a skillet or oven
Similar Recipes
Loaded Potato Taco Bowl
Crispy roasted potatoes topped with seasoned beef, guacamole, fresh salsa, and cheese.
Ingredients
Potatoes
- 700 g potatoes diced into 2 cm 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
Beef
- 1 tbsp extra-virgin olive oil
- ½ red onion finely chopped
- 500 g minced beef
- 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
- ¼ cup water
Guacamole
- 2 avocados mashed
- ¼ bunch coriander 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 finely chopped
- ¼ red onion finely diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- 2 cups grated Mexican cheese blend
- Lime wedges optional
Instructions
- Preheat oven to 220°C (425°F). Toss potatoes with oil, spices, salt, and pepper. Spread on lined trays and bake 40–45 minutes, turning halfway, until crispy and golden.
- Alternatively, air fry at 200°C (400°F) for 20–25 minutes, shaking halfway.
- Heat oil in a pan over medium–high heat. Sauté onion 1–2 minutes.
- Add beef and cook 3–4 minutes, breaking it up.
- Stir in spices, then tomato paste. Cook 1 minute.
- Add water and simmer 3–4 minutes until thickened.
- Mix guacamole ingredients in a bowl. Chill until needed.
- Mix salsa ingredients in a separate bowl.
- Divide potatoes into bowls, top with beef, cheese, guacamole, and salsa. Serve with lime wedges.
- This Loaded Potato Taco Bowl comes together fast and delivers bold flavor in every bite.
Notes
- For extra melty cheese, add it while the beef is hot
Conclusion
This Loaded Potato Taco Bowl proves you don’t need rice to make an unforgettable taco bowl. Crispy potatoes, seasoned beef, and fresh toppings create a hearty, comforting meal you’ll want on repeat.