Description
This Potato Taco Bowl recipe is a flavorful and satisfying meal featuring crispy roasted or air-fried potatoes, seasoned ground beef, fresh guacamole, and zesty salsa all topped with melty Mexican cheese. Perfect for a family-friendly dinner, this dish combines vibrant spices and fresh ingredients for a wholesome, Tex-Mex inspired bowl.
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
Toppings
- 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 olive oil, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, ½ teaspoon sea salt flakes, and ¼ teaspoon black pepper. Spread the potatoes in a single layer without overlapping on the tray.
- Bake the potatoes: Place the tray in the oven and bake the potatoes for 40-45 minutes until they are crisp and golden, turning them once halfway through. If you are using two trays, swap their positions halfway through 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 air frying for 20-25 minutes, shaking the basket 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 and cook for 3-4 minutes, breaking it apart with a wooden spoon to ensure even browning.
- 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 black pepper. Cook the spices with the beef for 30 seconds to release their flavors. Then, mix in 2 tablespoons of tomato paste and cook for 1 minute until combined.
- Simmer the beef: Add ¼ cup (60 ml) of water to the beef mixture and reduce the heat to low. Simmer gently for 3-4 minutes until most of the liquid has evaporated, resulting in a thick, flavorful beef mixture.
- Make the guacamole: In a medium bowl, combine the mashed avocados, finely chopped coriander, diced red onion, the juice of 1 lime, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper. Stir everything together until smooth, then cover and refrigerate until ready to serve.
- Make the salsa: In another medium bowl, mix the finely diced tomatoes, chopped coriander, diced red onion, lime juice, ½ teaspoon sea salt flakes, and ¼ teaspoon black pepper. Stir well to combine and refrigerate covered until serving.
- Assemble the taco bowls: Divide the baked or air-fried potatoes evenly among four bowls. Top each bowl with a portion of the cooked beef mixture. Sprinkle generously with grated Mexican cheese blend. Add dollops of guacamole and salsa on top of each bowl.
- Serve: Optionally, serve with lime wedges on the side to add extra zest. Enjoy your vibrant and delicious potato taco bowls!
Notes
- You can choose to bake or air fry the potatoes depending on your preference or equipment availability.
- Adjust seasoning in the beef mixture to taste, especially salt and spices.
- For a leaner option, use lean ground beef or substitute with ground turkey or plant-based mince.
- If you prefer a spicier dish, add chopped jalapeños or chili powder to the beef or salsa.
- Leftover components, especially guacamole and salsa, can be stored covered in the refrigerator for up to 2 days.
- Ensure potatoes are spread in a single layer for even crisping when baking or air frying.
