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–+ servings
A delicious Loaded Potato Taco Bowl filled with seasoned potatoes, ground meat, cheese, guacamole, and salsa.

Loaded Potato Taco Bowl

This Loaded Potato Taco Bowl is a delicious and hearty meal perfect for busy weeknights. It combines crispy seasoned potatoes with savory ground beef, fresh salsa, and creamy guacamole for a satisfying and flavorful dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Potato Roasting 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 700 g potatoes diced into 2 cm (¾ inch) cubes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
For the Beef
  • 1 tbsp extra-virgin olive oil
  • 1/2 medium red onion finely chopped
  • 500 g minced 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
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp tomato paste
  • 1/4 cup water (60 ml)
For the Guacamole
  • 2 avocados mashed with a fork
  • 1/4 bunch coriander finely chopped
  • 1/4 small red onion finely diced
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
For the Salsa
  • 2 tomatoes finely diced
  • 1/4 bunch coriander finely chopped
  • 1/4 small red onion finely diced
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
To Serve
  • 2 cups grated Mexican cheese blend (250 g)
  • Lime wedges optional

Equipment

  • Baking sheet
  • Large skillet
  • Mixing Bowls

Method
 

  1. Preheat your oven to 200°C (400°F). Toss the diced potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper on a baking sheet. Spread them in a single layer.
  2. Roast the potatoes for 25-30 minutes, or until tender and golden brown, flipping halfway through.
  3. While the potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened, about 3-4 minutes.
  4. Add the minced beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  5. Stir in the paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  6. Add the tomato paste and water. Stir well to combine and simmer for 5 minutes, allowing the sauce to thicken.
  7. In a small bowl, mash the avocados with a fork. Stir in the chopped coriander, diced red onion, lime juice, salt, and pepper. Mix well.
  8. In another small bowl, combine the diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper. Mix well.
  9. To assemble the bowls, divide the roasted potatoes among four bowls. Top with the seasoned ground beef mixture.
  10. Add a generous dollop of guacamole and salsa to each bowl. Sprinkle with grated cheese and serve with lime wedges, if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper to the beef mixture or top with your favorite hot sauce. You can also substitute ground turkey or chicken for the beef.

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