Loaded Potato Taco Bowl
Crispy roasted potato cubes replace traditional tortillas in this satisfying taco bowl loaded with seasoned beef, fresh guacamole, salsa, and melted cheese. Ready in under an hour!
Ingredients
Potatoes
- 700 g potatoes diced into 2cm (¾ inch) cubes
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ¼ tsp 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 black pepper
- 2 tbsp tomato paste
- ¼ cup water
Guacamole
- 2 avocados mashed
- ¼ bunch coriander chopped
- ¼ red onion finely diced
- 1 lime juiced
- ½ tsp sea salt flakes
- ¼ tsp black pepper
Salsa
- 2 tomatoes finely diced
- ¼ bunch coriander chopped
- ¼ red onion finely diced
- 1 lime juiced
- ½ tsp sea salt flakes
- ¼ tsp black pepper
Toppings
- 2 cups Mexican cheese blend grated
- lime wedges for serving
Instructions
- Preheat oven to 220°C (425°F) or 200°C (400°F) for fan-forced ovens. Let it preheat for at least 20 minutes.
- Line a large baking tray with parchment paper. Add diced potatoes, olive oil, paprika, garlic powder, salt, and pepper. Mix until coated and spread in a single layer without overlapping.
- Roast potatoes for 40-45 minutes, flipping halfway through with a spatula. Continue until golden and crispy.
- While potatoes roast, heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add chopped onion and cook for 1-2 minutes until soft.
- Add minced beef and break up with a wooden spoon. Cook for 3-4 minutes until completely browned with no pink visible.
- Add all spices (paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper) to the beef. Stir constantly for 30 seconds to bloom the spices.
- Stir in tomato paste and cook for 1 minute until it darkens slightly. Add water, reduce heat to low, and simmer for 3-4 minutes until liquid evaporates.
- For guacamole: In a medium bowl, mash avocados with a fork, leaving some chunks. Add cilantro, diced red onion, lime juice, salt, and pepper. Stir and refrigerate.
- For salsa: In another bowl, combine diced tomatoes, cilantro, diced red onion, lime juice, salt, and pepper. Mix and refrigerate.
- Divide crispy potatoes among four bowls. Top with seasoned beef and sprinkle with grated cheese.
- Optional: Return bowls to oven for 2-3 minutes for extra melty cheese. Add spoonfuls of guacamole and salsa. Serve immediately with lime wedges.
Notes
Storage: Store components separately in airtight containers. Beef lasts 3 days in fridge or 3 months frozen. Reheat potatoes in oven at 180°C (350°F) for 10 minutes. Guacamole lasts 1 day max. Salsa keeps 3 days.
Air Fryer Method: Preheat to 200°C (400°F). Cook potatoes in single layer for 20-25 minutes, shaking basket halfway through.
Vegetarian Option: Replace beef with black beans, pinto beans, or roasted chickpeas seasoned with the same spice blend.
Best Potatoes: Use Yukon gold or all-purpose potatoes. Avoid waxy red potatoes or russets.
Crispy Potato Secret: Don't overcrowd the baking tray. Use two trays if needed to ensure potatoes don't overlap.