Description
A delicious and hearty Potato Taco Bowl recipe featuring crispy baked potatoes, spiced ground beef, fresh guacamole, and vibrant tomato salsa, perfect for a flavorful and comforting meal.
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
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 on the tray.
- Bake the potatoes: Bake the potatoes for 40-45 minutes until crisp and golden, turning once halfway through. If using two trays, swap their positions halfway to ensure even cooking. Alternatively, air fry the potatoes by preheating an 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 the 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.
- 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 black pepper; cook for 30 seconds to release the spices’ aromas.
- Add tomato paste and water: 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 of the liquid evaporates and the flavors concentrate.
- 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 the 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 on top.
- Serve: Serve the potato taco bowls with optional lime wedges on the side for extra zest, allowing diners to squeeze fresh lime juice over as desired.
Notes
- You can air fry the potatoes as a quicker alternative to baking, achieving a crispy texture in less time.
- Adjust the seasoning in the beef mixture to your taste, adding chili powder or fresh jalapeños for extra heat.
- Use ripe avocados for creamy guacamole; underripe avocados will affect texture and flavor.
- The Mexican cheese blend can be substituted with cheddar, Monterey Jack, or a mix of your favorite cheeses.
- Leftover components store well in the refrigerator for up to 2 days; reheat the beef and potatoes before assembling.
- For a vegetarian variation, substitute the beef with cooked black beans or a plant-based meat alternative.
