Loaded Potato Taco Bowl Recipe

Introduction

This Loaded Potato Taco Bowl is a satisfying and flavorful twist on classic tacos, combining crispy potatoes, spiced ground beef, fresh guacamole, and zesty salsa. It’s a perfect meal for busy weeknights or casual gatherings that everyone will love.

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 (for cooking beef)
• 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 (concentrated puree)
• ¼ cup (60 ml) water
• 2 avocados, mashed with a fork
• ¼ bunch coriander (cilantro), finely chopped (for guacamole)
• ¼ red onion, finely diced (for guacamole)
• Juice of 1 lime (for guacamole)
• ½ tsp sea salt flakes (for guacamole)
• ¼ tsp freshly cracked black pepper (for guacamole)
• 2 tomatoes, finely diced
• ¼ bunch coriander (cilantro), finely chopped (for salsa)
• ¼ red onion, finely diced (for salsa)
• Juice of 1 lime (for salsa)
• ½ tsp sea salt flakes (for salsa)
• ¼ tsp freshly cracked black pepper (for salsa)
• 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 in 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Spread evenly on the tray without overlapping. Use two trays if needed.
3. Step 3: Bake the potatoes for 40–45 minutes, turning and swapping trays halfway through, until golden and crispy.
4. Step 4: Meanwhile, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the chopped half red onion and cook for 1–2 minutes until softened.
5. Step 5: Add minced beef and cook for 3–4 minutes, breaking it up with a wooden spoon.
6. Step 6: Stir in 1 tbsp paprika, 1 tbsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and ¼ tsp pepper. Cook for 30 seconds.
7. Step 7: Add 2 tbsp tomato paste and cook for 1 minute until well combined.
8. Step 8: Pour in ¼ cup water, reduce heat to low, and simmer for 3–4 minutes until most liquid evaporates.
9. Step 9: For the guacamole, combine mashed avocados, finely chopped coriander, diced red onion, lime juice, salt, and pepper in a bowl. Cover and refrigerate until ready.
10. Step 10: For the salsa, combine diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper in a bowl. Cover and refrigerate until ready.
11. Step 11: To assemble, divide baked potatoes among four bowls. Top with spiced beef, sprinkle grated cheese over, then add dollops of guacamole and salsa. Serve with lime wedges if desired.

Tips & Variations

• For extra melty cheese, sprinkle the cheese over the hot potatoes and beef while still warm so it softens beautifully.
• You can air fry the potatoes at 200°C (400°F) for 20–25 minutes, shaking halfway through, for a quicker and equally crispy option.
• Swap ground beef for turkey or plant-based mince for a different flavor or dietary preference.
• Add a sprinkle of chili flakes or hot sauce to the beef mixture if you prefer a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the potato and beef mixture in a skillet over medium heat until warmed through to keep the potatoes crispy. Guacamole and salsa are best served fresh but can be kept refrigerated separately for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the ground beef with seasoned lentils, black beans, or plant-based mince to keep the dish vegetarian and still packed with flavor.

How do I keep the potatoes crispy when reheating?

The best way is to reheat them in a hot skillet or oven rather than the microwave. This helps maintain their crisp edges without becoming soggy.

Loaded Potato Taco Bowl Recipe

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★★★★★

4.8 from 86 reviews

• Author: lina
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This Loaded Potato Taco Bowl combines crispy oven-baked or air-fried potatoes with a flavorful spiced ground beef, fresh guacamole, and zesty tomato salsa, topped with a melty Mexican cheese blend. It’s a hearty and satisfying meal perfect for taco lovers who want a comforting, bowl-style dinner with vibrant flavors and textures.

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Ingredients

Scale 1x2x3x

Potatoes

• 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

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

To Serve

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

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Instructions

1. Preheat Oven or Air Fryer – For oven baking, preheat your oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. For air frying, preheat the 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, paprika, garlic powder, salt, and pepper. Spread evenly without overlapping. For air fryer, place potatoes in a single layer in the basket, cooking in batches if necessary.
3. Cook Potatoes – Bake in the oven for 40–45 minutes, turning once halfway and swapping trays if using two trays, until crisp and golden. For air frying, cook the potatoes for 20–25 minutes, shaking the basket halfway, until golden and crispy on edges.
4. Cook Beef – Heat 1 tbsp olive oil in a large, heavy frying pan over medium-high heat. Add finely chopped onion and cook 1–2 minutes until softened. Add minced beef, stirring and breaking up for 3–4 minutes until browned.
5. Season Beef – Stir in sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper, cooking for 30 seconds to release aroma.
6. Add Tomato Paste and Simmer – Mix in tomato paste and cook for 1 minute until well combined with spices and beef. Pour in water, then reduce heat to low and simmer for 3–4 minutes until most liquid evaporates.
7. Make Guacamole – In a medium bowl, combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Mix well and refrigerate covered until serving.
8. Make Salsa – In another bowl, stir together finely diced tomatoes, coriander, red onion, lime juice, salt, and pepper. Refrigerate covered until ready to serve.
9. Assemble the Bowl – Divide the crispy potatoes among four bowls. Top each with the seasoned beef mixture, then a generous sprinkle of grated Mexican cheese to add melty richness. Add dollops of guacamole and salsa on top.
10. Serve – Garnish with lime wedges on the side for squeezing over if desired, and serve immediately while warm and fresh.

Notes

• For extra melty cheese, use a blend with high-moisture cheeses like Monterey Jack or mozzarella mixed with cheddar or Mexican cheese blends.
• You can bake the potatoes in advance and reheat before assembling for convenience.
• Use regular or lean ground beef according to preference for fat content.
• This recipe can be made gluten free by ensuring the tomato paste and spices do not contain gluten additives.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired

Keywords: potato taco bowl, loaded potato bowl, ground beef taco bowl, oven-baked potatoes, Mexican cheese, guacamole, salsa, easy dinner, comfort food