Description
This Potato Taco Bowl recipe is a flavorful and satisfying dish combining crispy roasted or air-fried potatoes with a spiced ground beef mixture, fresh homemade guacamole, and zesty tomato salsa. Perfect for a hearty meal, it offers a delicious fusion of textures and bold Mexican-inspired flavors, topped with melted Mexican cheese for an indulgent finish.
Ingredients
Scale
Potatoes
- 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
Other
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Prepare the potatoes: Preheat your 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. In a bowl, toss the diced potatoes with 2 tablespoons olive oil, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Spread the potatoes out in a single layer on the baking tray without overlapping.
- Bake the potatoes: Place the tray in the oven and bake for 40-45 minutes until the potatoes are crisp and golden, turning them once halfway through the cooking time to ensure even roasting. If using two trays, swap their positions halfway through for uniform baking. 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 cooking them for 20-25 minutes, shaking halfway, until golden and crispy.
- Cook the beef mixture: While the potatoes are cooking, heat 1 tablespoon of olive oil in a large heavy-based frying pan over medium-high heat. Add the finely chopped red onion and cook for 1-2 minutes until softened. Add the minced beef to the pan and cook for 3-4 minutes, breaking it apart with a wooden spoon until browned.
- Season the beef: Stir in 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, and ¼ teaspoon freshly cracked black pepper. Cook the mixture for 30 seconds to toast the spices and enhance their flavors.
- Add tomato paste and simmer: Mix in 2 tablespoons tomato paste and cook for 1 minute until well combined. Pour in ¼ cup (60 ml) water and reduce the heat to low. Let the beef simmer gently for 3-4 minutes until most of the liquid evaporates, creating a thick, flavorful filling.
- Make the guacamole: In a medium bowl, combine the mashed avocados, finely chopped coriander, diced red onion, lime juice, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Stir well until smooth. Cover and refrigerate the guacamole until ready to serve to keep it fresh.
- Prepare the salsa: In another medium bowl, mix the finely diced tomatoes, coriander, diced red onion, lime juice, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Stir until combined. Cover and refrigerate 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 while the beef is still hot to slightly melt the cheese.
- Add guacamole and salsa: Finish each bowl with dollops of the prepared guacamole and fresh salsa. Serve immediately with optional lime wedges on the side to add extra zest if desired.
Notes
- You can air fry the potatoes as a quicker alternative to oven roasting, which also produces a crispy texture.
- For a leaner dish, choose lean minced beef or substitute with ground turkey or chicken.
- The Mexican cheese blend can be replaced with cheddar, Monterey Jack, or a cheese of your choice if unavailable.
- Prepare the guacamole and salsa ahead of time and keep refrigerated until serving to enhance flavors.
- If you prefer a spicier kick, add chopped jalapeños or a dash of chili powder to the beef mixture or salsa.
