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–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl

This Loaded Potato Taco Bowl is a budget-friendly dish with crispy roasted potatoes, spiced beef, guac, salsa, and cheese, making taco night fun and easy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course main
Cuisine Mexican
Servings 4 bowls
Calories 600 kcal

Equipment

  • oven
  • Air Fryer
  • Frying pan
  • Baking Tray
  • mixing bowl

Ingredients
  

Potatoes

  • 700 g potatoes, diced into 2 cm cubes I aim for roughly 2 medium potatoes per person
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt flakes
  • ¼ teaspoon freshly cracked black pepper

Beef

  • 1 tablespoon extra-virgin olive oil
  • 500 g minced (ground) 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
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoon tomato paste concentrated puree
  • ¼ cup water (60 ml)

Guacamole

  • 2 avocados mashed with a fork
  • ¼ bunch coriander (cilantro), finely chopped
  • 1 lime Juice of
  • ½ teaspoon sea salt flakes
  • ¼ teaspoon freshly cracked black pepper

Salsa

  • ¼ bunch coriander (cilantro), finely chopped
  • 1 lime Juice of
  • ½ teaspoon sea salt flakes
  • ¼ teaspoon freshly cracked black pepper

To Serve

  • 2 cups grated Mexican cheese blend
  • Lime wedges optional

Instructions
 

Oven-Baked Potatoes

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
  • To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, garlic powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.
  • Bake for 40–45 minutes or until crisp and golden, turning once halfway through (and swapping the trays once halfway through if using two trays).

Air Fried Potatoes

  • Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding). 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

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

Make the Guacamole

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

Make the Salsa

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

Assemble and Serve

  • Divide the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese. Dollop with the guacamole and salsa. Serve with lime wedges on the side, if using.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 950mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 3mg
Keyword budget-friendly, easy dinner, freezer-friendly, loaded potato, potato recipes, taco bowl
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