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.

Ingredients

Scale

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)

Instructions

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).
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.
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.
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.
Season Beef – Stir in sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper, cooking for 30 seconds to release aroma.
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.
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.
Make Salsa – In another bowl, stir together finely diced tomatoes, coriander, red onion, lime juice, salt, and pepper. Refrigerate covered until ready to serve.
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.
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