Description
This Potato Taco Bowl recipe features crispy oven-baked or air-fried diced potatoes topped with seasoned ground beef, fresh guacamole, vibrant salsa, and a generous sprinkle of Mexican cheese. Perfectly balanced with smoky spices and fresh herbs, this hearty and flavorful dish brings a twist to traditional tacos served in a comforting bowl form, ready to satisfy your craving in about an hour.
Ingredients
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
Additional
- 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 diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt, and ¼ tsp black pepper. Spread in a single layer without overlapping. Bake for 40-45 minutes until crisp and golden, turning once halfway through. If using two trays, swap their positions halfway. Alternatively, you can air fry the potatoes by preheating your air fryer to 200°C (400°F), arrange potatoes in a single layer in the basket, and air fry for 20-25 minutes, shaking halfway, until golden and crispy.
- Cook the beef mixture: While potatoes cook, heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add finely chopped onion and cook for 1-2 minutes until softened. Add minced beef and cook for 3-4 minutes, breaking it apart with a wooden spoon. 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 black pepper; cook for 30 seconds. Mix in 2 tbsp tomato paste and cook for 1 minute until combined. Add ¼ cup water and simmer over low heat for 3-4 minutes until most liquid evaporates.
- Make the guacamole: In a medium bowl, combine mashed avocados, finely chopped coriander, diced red onion, lime juice, ½ tsp sea salt, and ¼ tsp black pepper. Stir until smooth and refrigerate covered until ready to serve.
- Make the salsa: In another medium bowl, mix finely diced tomatoes, coriander, diced red onion, lime juice, ½ tsp sea salt, and ¼ tsp black pepper. Stir to combine and refrigerate covered until serving.
- Assemble the bowls: Divide baked or air-fried potatoes evenly among four bowls. Top each with a portion of the cooked beef mixture followed by a generous sprinkle of grated Mexican cheese. Finish with dollops of guacamole and salsa. Serve with optional lime wedges on the side for extra zest.
Notes
- For extra melty cheese, sprinkle the grated cheese on top of the hot beef and allow it to sit a minute or two to melt before serving.
- If using the air fryer method, cook the potatoes in batches to avoid overcrowding for best crispness.
- This recipe can be customized by swapping ground beef with ground turkey or a plant-based alternative for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican