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