Loaded Potato Taco Bowl

Crispy roasted potatoes piled high with taco-spiced beef, fresh guacamole, homemade salsa, and melted cheese for a hearty bowl that brings all the Mexican flavours together.

Ingredients

Potatoes

• 700 g potatoes, diced into 2 cm cubes
• 2 tbsp extra-virgin olive oil
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt flakes
• 1/4 tsp black pepper

Beef

• 1 tbsp extra-virgin olive oil
• 1/2 red onion, finely chopped
• 500 g minced beef
• 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 black pepper
• 2 tbsp tomato paste
• 60 ml water

Guacamole

• 2 avocados, mashed
• 1/4 bunch coriander (cilantro), chopped
• 1/4 red onion, diced
• Juice of 1 lime
• 1/2 tsp sea salt flakes
• 1/4 tsp black pepper

Salsa

• 2 tomatoes, diced
• 1/4 bunch coriander (cilantro), chopped
• 1/4 red onion, diced
• Juice of 1 lime
• 1/2 tsp sea salt flakes
• 1/4 tsp black pepper

To Serve

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

Method

1. Preheat oven to 220C (425F). Toss the potato cubes with oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on a lined baking tray and roast for 40-45 minutes until crispy, turning halfway through.
2. Heat oil in a large pan over medium-high heat. Saute the onion for 1-2 minutes, then add the beef and cook for 3-4 minutes, breaking it up as it browns.
3. Add all the spices, stir for 30 seconds, then mix in the tomato paste and cook for another minute. Pour in the water and simmer for 3-4 minutes until the liquid has reduced.
4. Mash the avocados and combine with coriander, onion, lime juice, salt, and pepper for the guacamole.
5. Mix together the diced tomatoes, coriander, onion, lime juice, salt, and pepper for the salsa.
6. Divide potatoes among bowls and top with the spiced beef, cheese, guacamole, and salsa. Serve with lime wedges.

Tips

• For melted cheese, return assembled bowls (without guac and salsa) to the oven at 220C for 2-3 minutes.
• An air fryer at 200C for 20-25 minutes is a great alternative for the potatoes.
• The beef freezes well for up to 3 months. Guacamole and salsa can be made a day ahead – press cling wrap directly onto the guac surface to prevent browning.
• Sweet potatoes, rice, or cauliflower rice all work as substitutes for the potato base.