Description
A vibrant and satisfying Loaded Potato Taco Bowl featuring crispy oven-baked potatoes or air-fried potatoes topped with a spiced minced beef mixture, creamy homemade guacamole, fresh salsa, and melted Mexican cheese, perfect for a flavorful Mexican-inspired meal.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (about 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
To Serve
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat Oven or Air Fryer: For oven baking, preheat the oven to 220°C (425°F) (200°C/400°F fan forced). For air frying, preheat the air fryer to 200°C (400°F).
- Prepare Potatoes: On a large baking tray lined with parchment paper, toss diced potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread potatoes in a single layer, avoiding overlap.
- Bake or Air Fry Potatoes: Bake in the oven for 40–45 minutes, turning once halfway through and swapping trays if using two. Alternatively, air fry potatoes in a single layer basket for 20–25 minutes, shaking halfway, until golden and crispy.
- Cook Beef Mixture: Heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add chopped onion and cook 1–2 minutes until slightly softened. Add minced beef and cook 3–4 minutes, breaking it up with a spoon.
- Add Spices and Tomato Paste: Stir in sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper; cook for 30 seconds. Then add tomato paste and cook for 1 minute to combine.
- Simmer Beef: Pour in water and simmer over low heat for 3–4 minutes until most liquid evaporates, stirring occasionally.
- Make Guacamole: In a bowl, mix mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Cover and refrigerate until serving.
- Make Salsa: Combine diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper in a bowl. Cover and refrigerate until serving.
- Assemble the Bowls: Divide crispy potatoes into four bowls, top each with beef mixture, sprinkle grated Mexican cheese, and add dollops of guacamole and salsa.
- Serve: Serve with lime wedges on the side if desired.
Notes
- For extra melty cheese, you can briefly microwave the assembled bowls or sprinkle cheese on the hot potatoes immediately after baking.
- Potatoes can be cooked either in the oven or air fryer depending on preference and available equipment.
- If using two trays in the oven, swap their positions halfway through baking to ensure even cooking.
- The lime wedges add a fresh, tangy option to customize flavor when serving.
- Ensure potatoes are spread evenly for optimal crispiness.
