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–+ servings
A delicious Loaded Potato Taco Bowl filled with seasoned ground beef, crispy potatoes, guacamole, pico de gallo, shredded cheese, and cilantro.

Loaded Potato Taco Bowl

This Loaded Potato Taco Bowl is a flavorful and satisfying meal that is perfect for busy weeknights. It combines crispy potatoes, seasoned ground beef, fresh guacamole, and vibrant salsa for a delicious and easy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Potato Roasting 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 700 g potatoes diced into 2 cm (¾ inch) cubes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
For the Beef
  • 1 tbsp extra-virgin olive oil
  • 1/2 red onion finely chopped
  • 500 g minced 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
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp tomato paste
  • 1/4 cup water
For the Guacamole
  • 2 avocados mashed with a fork
  • 1/4 bunch coriander finely chopped
  • 1/4 red onion finely diced
  • 1 lime juiced
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
For the Salsa
  • 2 tomatoes finely diced
  • 1/4 bunch coriander finely chopped
  • 1/4 red onion finely diced
  • 1 lime juiced
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
To Serve
  • 2 cups grated Mexican cheese blend
  • 1 lime wedges optional

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowls

Method
 

  1. Preheat your oven to 200°C (400°F). Toss the diced potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper on a baking sheet. Spread them in a single layer.
  2. Roast the potatoes for 30-40 minutes, or until tender and golden brown, flipping halfway through.
  3. While the potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook until softened, about 2-3 minutes.
  4. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  5. Stir in the paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  6. Add the tomato paste and water. Stir to combine and simmer for 5-7 minutes, allowing the sauce to thicken.
  7. In a small bowl, mash the avocados with a fork. Stir in the chopped coriander, diced red onion, lime juice, salt, and pepper. Mix well.
  8. In another small bowl, combine the diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper. Mix well.
  9. To assemble the bowls, divide the roasted potatoes among four bowls. Top with the seasoned ground beef, guacamole, and salsa.
  10. Sprinkle with grated cheese and serve with lime wedges, if desired.

Notes

Feel free to customize your Loaded Potato Taco Bowl with your favorite toppings, such as sour cream, jalapeños, or shredded lettuce. This recipe is versatile and can be adapted to your preferences.

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