Description
This Potato Taco Bowl recipe features crispy seasoned roasted potatoes topped with a flavorful spiced ground beef mixture, fresh homemade guacamole, tangy tomato salsa, and a generous sprinkle of melted Mexican cheese. Easy to prepare and perfect for a satisfying dinner, this dish combines classic taco flavors with hearty potatoes for a delicious and wholesome meal.
Ingredients
Scale
Potato Base
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (approximately 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
Toppings
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Prepare the potatoes: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. Line a large baking tray with parchment paper. Toss the diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper until evenly coated. Spread the potatoes out in a single layer without overlapping to ensure even cooking and crispiness.
- Bake or air fry potatoes: Bake the potatoes in the preheated oven for 40-45 minutes until crisp and golden, turning them once halfway through to promote even browning. If using two baking trays, swap their positions halfway through cooking. Alternatively, you can air fry the potatoes by preheating your air fryer to 200°C (400°F), arranging the potatoes in a single layer in the basket, and air frying for 20-25 minutes, shaking the basket halfway through until they are golden and crispy.
- Cook the beef mixture: While the potatoes cook, heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add the finely chopped red onion and sauté for 1-2 minutes until softened. Add the minced beef, breaking it apart with a wooden spoon, and cook for 3-4 minutes until browned.
- Season the beef: Stir in 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, and ¼ tsp freshly cracked black pepper. Cook the mixture for 30 seconds to toast the spices, then add 2 tbsp tomato paste and continue cooking for 1 minute to combine flavors.
- Simmer the beef mixture: Add ¼ cup (60 ml) water to the pan and reduce heat to low. Simmer the mixture for 3-4 minutes until most of the liquid evaporates and the beef mixture is thick and flavorful.
- Make the guacamole: In a medium bowl, combine the mashed avocados with finely chopped coriander, diced red onion, juice of 1 lime, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Stir well until smooth and refrigerate covered until ready to serve.
- Make the salsa: In another medium bowl, mix finely diced tomatoes, coriander, diced red onion, juice of 1 lime, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Stir to combine and refrigerate covered until serving.
- Assemble the bowls: Divide the baked or air-fried potatoes evenly among four serving bowls. Top each with a generous portion of the cooked beef mixture, then sprinkle with 2 cups of grated Mexican cheese blend. Add dollops of guacamole and salsa on top.
- Serve: Serve each bowl with optional lime wedges on the side for an extra zing of fresh lime juice. Enjoy this hearty and flavorful potato taco bowl immediately while warm.
Notes
- You can air fry the potatoes as a quicker alternative to baking for crispier results in less time.
- For a leaner version, use lean ground beef or substitute with ground turkey or plant-based mince.
- Adjust spices according to your preference; add chili powder or cayenne for more heat.
- Keep the guacamole and salsa refrigerated until serving to maintain freshness.
- Cheese can be substituted with a dairy-free option for lactose intolerance or vegan adaptations.
- Leftovers can be stored in airtight containers in the refrigerator for up to 2 days; reheat the beef and potatoes before assembling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
