Loaded Potato Taco Bowl Recipe

Introduction

This Loaded Potato Taco Bowl is a satisfying and flavorful meal combining crispy roasted potatoes with spiced ground beef, fresh guacamole, and zesty salsa. It’s a great twist on traditional tacos, perfect for a hearty lunch or dinner that the whole family will enjoy.

Ingredients

• 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (about 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
• 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
• 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
• 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
• 2 cups (250 g) grated Mexican cheese blend
• Lime wedges (optional)

Instructions

1. Step 1: Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. Line a large baking tray with parchment paper.
2. Step 2: Toss the diced potatoes with 2 tbsp olive oil, paprika, garlic powder, sea salt, and pepper on the tray. Spread out evenly without overlapping. Use two trays if necessary.
3. Step 3: Bake the potatoes for 40–45 minutes or until golden and crispy, turning once halfway through. Swap trays if using two for even cooking.
4. Step 4: (Optional Air Fryer Method) Preheat the 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 edges are golden and crisp.
5. Step 5: While potatoes cook, heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chopped red onion and cook for 1–2 minutes until softened.
6. Step 6: Add the ground beef and cook for 3–4 minutes, breaking it up with a spoon as it browns.
7. Step 7: Stir in paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
8. Step 8: Mix in tomato paste and cook for 1 minute. Pour in water and simmer on low for 3–4 minutes until most liquid evaporates.
9. Step 9: In a bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Cover and refrigerate until serving.
10. Step 10: In another bowl, mix diced tomatoes, coriander, red onion, lime juice, salt, and pepper. Cover and refrigerate until ready to serve.
11. Step 11: To assemble, divide roasted potatoes into bowls. Top with spiced beef, sprinkle with grated cheese, then add a dollop of guacamole and salsa. Serve with lime wedges if desired.

Tips & Variations

• For extra melty cheese, sprinkle it over the hot potatoes and beef mixture while still warm to allow it to soften before serving.
• Try swapping ground beef for turkey or a plant-based mince for a lighter or vegetarian-friendly option.
• Add a dash of hot sauce or chopped jalapeños to the salsa for a spicy kick.
• If you prefer, use sweet potatoes instead of regular potatoes for a different flavor and color.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes and beef in a pan or oven until warmed through, then add fresh guacamole and salsa before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the potatoes and beef a day ahead and store them in the fridge. Prepare the guacamole and salsa fresh or close to serving time for the best flavor.

What can I substitute for Mexican cheese blend?

You can use shredded cheddar, Monterey Jack, or a mix of mozzarella and cheddar if you don’t have access to a Mexican cheese blend.

Loaded Potato Taco Bowl Recipe

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★★★★★

4.8 from 138 reviews

This Loaded Potato Taco Bowl combines crispy oven-baked or air-fried seasoned potatoes with a robustly spiced ground beef, fresh guacamole, and zesty tomato salsa. Topped with a Mexican cheese blend and served with lime wedges, it’s a hearty and flavorful dish perfect for a satisfying dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes (oven) or 25 minutes (air fryer) plus 15 minutes for beef and prep
• Total Time: 60 minutes (oven) or 40 minutes (air fryer)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Potatoes

• 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes
• 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

Ground 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

Other

• 2 cups (250 g) grated Mexican cheese blend
• Lime wedges (optional)

Instructions

1. Preheat Oven or Air Fryer: If oven-baking, preheat oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. If air-frying, preheat air fryer to 200°C (400°F).
2. Prepare Potatoes: On a large baking tray lined with parchment paper, toss the diced potatoes with 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated. Spread them out evenly without overlapping, using two trays if needed.
3. Bake Potatoes (Oven Method): Bake potatoes for 40–45 minutes until crisp and golden, turning once halfway through. Swap trays if using two to ensure even cooking.
4. Air Fry Potatoes (Air Fryer Method): Arrange potatoes in a single layer in the air fryer basket; cook in batches if needed. Air fry for 20–25 minutes, shaking halfway, until golden and crispy at the edges.
5. 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 up with a wooden spoon.
6. Season the Beef: Stir in 1 tbsp paprika, 1 tbsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and ¼ tsp black pepper. Cook for 30 seconds to bloom the spices.
7. Add Tomato Paste and Water: Mix in 2 tbsp tomato paste and cook for 1 minute until well combined. Pour in ¼ cup water and simmer over low heat for 3–4 minutes until most liquid evaporates.
8. Make Guacamole: In a medium bowl, combine mashed avocados, ¼ bunch chopped coriander, ¼ red onion diced, juice of 1 lime, ½ tsp salt, and ¼ tsp black pepper. Stir well and refrigerate until serving.
9. Make Salsa: In a medium bowl, mix diced tomatoes, ¼ bunch chopped coriander, ¼ red onion diced, juice of 1 lime, ½ tsp salt, and ¼ tsp black pepper. Stir and refrigerate until serving.
10. Assemble the Bowls: Divide the crispy potatoes among four bowls. Spoon the spiced beef mixture on top, sprinkle with 2 cups grated Mexican cheese. Add dollops of guacamole and salsa. Serve with lime wedges if desired.

Notes

• For extra melty cheese, use a blend that includes mozzarella or Monterey Jack and sprinkle it on the hot beef so it softens slightly.
• Using two baking trays prevents overcrowding the potatoes, ensuring they crisp up nicely.
• Air fryer cooking reduces total cooking time and uses less oil, offering a healthier alternative.
• Adjust seasoning in guacamole and salsa to taste for optimum freshness and balance.
• Use lean ground beef to reduce fat content if preferred.

Keywords: potato taco bowl, loaded potato bowl, Mexican taco bowl, ground beef recipe, oven baked potatoes, air fryer potatoes, guacamole bowl, taco bowl recipe