Description
This Potato Taco Bowl recipe combines crispy oven-roasted potatoes with a flavorful spiced beef mixture, fresh homemade guacamole, and tangy salsa, all topped with a generous sprinkle of Mexican cheese. Easy to prepare and perfect for a satisfying dinner, this recipe brings together vibrant textures and bold flavors in a wholesome, comforting bowl.
Ingredients
Scale
Potatoes and Seasoning
- 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 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 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 cracked black pepper. Spread the potatoes in a single layer on the baking tray without overlapping to ensure they crisp up evenly.
- Bake or air fry the potatoes: Bake the potatoes for 40-45 minutes until crisp and golden, turning them once halfway through cooking. If using two trays, swap their positions halfway through for even cooking. Alternatively, preheat an air fryer to 200°C (400°F), arrange the potatoes in a single layer in the basket, and air fry them for 20-25 minutes, shaking the basket halfway through, until golden and crispy.
- Cook the beef mixture: While the potatoes are cooking, 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 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 promote even browning.
- Add the spices and tomato paste: 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 for about 30 seconds to release the spices’ aromas. Mix in 2 tablespoons of tomato paste and cook for 1 minute until well combined.
- Simmer the beef mixture: Add ¼ cup (60 ml) of water and reduce the heat to low. Simmer the mixture for 3-4 minutes until most of the liquid has evaporated and the flavors have melded.
- Make the guacamole: In a medium bowl, combine the mashed avocados, finely chopped coriander, diced red onion, juice of 1 lime, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper. Stir until smooth and refrigerate, covered, until ready to serve.
- Make the salsa: In another medium bowl, mix the finely diced tomatoes, finely chopped coriander, diced red onion, juice of 1 lime, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper. Stir well to combine and refrigerate covered until serving.
- Assemble the bowls: Divide the baked or air-fried potatoes evenly among four bowls. Top each bowl with a portion of the cooked beef mixture, followed by a generous sprinkle of the grated Mexican cheese blend.
- Add guacamole and salsa: Finish each bowl with dollops of the prepared guacamole and salsa. Serve with optional lime wedges on the side for an extra fresh zest if desired.
Notes
- You can air fry the potatoes as a quicker alternative to oven roasting, which results in crispy and golden potatoes.
- Adjust seasoning in both the beef mixture and guacamole to your preference, especially salt and spice levels.
- For a leaner option, use lean minced beef or substitute with ground turkey or chicken.
- If you prefer a vegetarian version, substitute the beef with cooked lentils or spiced tofu.
- Use freshly grated cheese for the best melting and flavor.
- This dish can be prepared ahead; keep components refrigerated separately and assemble just before serving.
