Description
This Potato Taco Bowl recipe features crispy oven-baked potatoes topped with a flavorful spiced ground beef mixture, fresh guacamole, tangy tomato salsa, and melted Mexican cheese, creating a vibrant and satisfying meal perfect for a family dinner or casual gathering.
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
Assembly
- 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. Toss the diced potatoes with 2 tablespoons of extra-virgin olive oil, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly ground black pepper until evenly coated.
- Bake the potatoes: Spread the potatoes out in a single layer on the baking tray without overlapping. Bake for 40-45 minutes or until the potatoes are crisp and golden, turning once halfway through. If using two trays, swap their positions halfway through baking to ensure even cooking. Alternatively, you can air fry at 200°C (400°F) for 20-25 minutes, shaking the basket halfway, until golden and crispy.
- Cook the beef mixture: While the potatoes bake, heat 1 tablespoon of extra-virgin 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 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 spices with the beef for 30 seconds to release their aromas.
- Add tomato paste and simmer: Mix in 2 tablespoons of tomato paste and cook for another minute until well combined. Pour in ¼ cup (60 ml) of water and reduce the heat to low. Simmer the mixture gently for 3-4 minutes until most of the liquid has evaporated and the beef is thick and flavorful.
- Make the guacamole: In a medium bowl, combine the mashed avocados, finely chopped coriander, diced red onion, lime juice, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper. Stir until smooth, then cover and refrigerate until ready to serve.
- Prepare the salsa: In another medium bowl, mix together the finely diced tomatoes, coriander, diced red onion, lime juice, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper. Stir well, cover, and refrigerate until serving.
- Assemble the bowls: Divide the baked or air-fried potatoes evenly among four serving bowls. Top each portion of potatoes with a generous serving of the spiced beef mixture, then sprinkle with ½ cup (about 62.5 g) of grated Mexican cheese blend. Add dollops of the prepared guacamole and fresh salsa on top.
- Serve: Optionally, serve with lime wedges on the side for an extra burst of zest. Enjoy your vibrant, hearty Potato Taco Bowl!
Notes
- You can use either regular or lean ground beef depending on your dietary preference.
- If short on time, air frying the potatoes reduces cooking time significantly compared to baking.
- Make sure to spread potatoes in a single layer to ensure crispiness during baking or air frying.
- For a vegetarian version, substitute beef with spiced lentils or plant-based mince.
- Adjust salt and spice levels according to personal taste.
- Leftover guacamole and salsa keep well refrigerated for up to 2 days.
