Loaded Potato Taco Bowl
A budget-friendly, fun twist on taco night featuring crispy roasted potatoes, spiced beef, guac, salsa, and cheese.
Equipment
- oven
- air fryer
- large baking tray
- frying pan
- medium bowl
Ingredients
Potatoes
- 700 g potatoes, diced into 2 cm (¾ inch) cubes
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt flakes
- 0.25 teaspoon freshly cracked black pepper
Beef
- 1 tablespoon extra-virgin olive oil
- 0.5 medium red onion, finely chopped
- 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
- 0.25 teaspoon freshly cracked black pepper
- 2 tablespoon tomato paste
- 60 ml water
Guacamole
- 2 medium avocados mashed with a fork
- 0.25 bunch coriander (cilantro), finely chopped
- 0.25 medium red onion, finely diced
- 1 lime juiced
- 0.5 teaspoon sea salt flakes
- 0.25 teaspoon freshly cracked black pepper
Salsa
- 2 medium tomatoes, finely diced
- 0.25 bunch coriander (cilantro), finely chopped
- 0.25 medium red onion, finely diced
- 1 lime juiced
- 0.5 teaspoon sea salt flakes
- 0.25 teaspoon freshly cracked black pepper
To Serve
- 250 g grated Mexican cheese blend
- lime wedges optional
Instructions
Oven Baking 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 Frying 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.
Cooking 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.
Making the Guacamole
- Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
Making 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.
Notes
For extra melty cheese, place the bowls back in the oven for 2–3 minutes or until melted. Be careful removing them from the oven as they will be hot!
Nutrition
Serving: 1bowlCalories: 1017kcalCarbohydrates: 52gProtein: 44gFat: 73gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 36gTrans Fat: 2gCholesterol: 148mgSodium: 2052mgPotassium: 2048mgFiber: 14gSugar: 7gVitamin A: 2717IUVitamin C: 61mgCalcium: 523mgIron: 8mg
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