Description
Crispy roasted potatoes make the perfect base for this loaded taco bowl, topped with spiced beef, guac, salsa and cheese. Budget-friendly, freezer-friendly, and a fun way to mix up taco night.
Ingredients
- 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
- 1 tbsp extra-virgin olive oil
- ½ red onion, finely chopped
- 500 g (1 lb 2 oz) minced (ground) 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
- ¼ tsp freshly cracked black pepper
- 2 tbsp tomato paste
- ¼ cup (60 ml) water
- 2 avocados, mashed
- 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. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
2. Line a large baking tray with parchment paper. Add diced potatoes, olive oil, paprika, garlic powder, salt and pepper. Toss to coat and spread evenly.
3. Bake for 40–45 minutes, turning once halfway through. If using two trays, swap their positions halfway.
4. (Alternative) Preheat air fryer to 200°C (400°F). Arrange potatoes in a single layer and cook for 20–25 minutes, shaking halfway.
5. While potatoes cook, heat olive oil in a large frying pan over medium–high heat. Add chopped onion and cook for 1–2 minutes.
6. Add ground beef and cook for 3–4 minutes, breaking it up with a spoon.
7. Add spices: paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Stir for 30 seconds.
8. Stir in tomato paste and cook for 1 minute until well combined.
9. Add water and simmer on low heat for 3–4 minutes until liquid has mostly evaporated.
10. Make guacamole by combining mashed avocado, chopped coriander, diced red onion, lime juice, salt and pepper. Cover and refrigerate.
11. Make salsa by combining diced tomatoes, coriander, red onion, lime juice, salt and pepper. Cover and refrigerate.
12. Divide cooked potatoes into bowls. Top with beef, cheese, guacamole and salsa. Add lime wedges on the side if desired.
Notes
To melt cheese, place assembled bowls back in the 220°C (425°F) oven for 2–3 minutes until cheese is melted. Use oven mitts.
Make-ahead tips:
– Potatoes: Dice ahead and store in water in fridge for up to 2 days. Drain and pat dry before roasting.
– Beef: Cook ahead and refrigerate for up to 3 days or freeze for up to 3 months.
– Guacamole & salsa: Make up to 1 day in advance. Store in airtight containers. For guacamole, press plastic wrap directly onto surface to reduce browning.
Leftovers:
– Beef: Refrigerate 3 days or freeze 3 months. Reheat with a splash of water.
– Potatoes, guac, salsa & cheese: Refrigerate separately up to 3 days. Reheat potatoes in oven or air fryer.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg