Loaded Potato Taco Bowl
Enjoy this Loaded Potato Taco Bowl recipe that combines crispy potatoes with savory beef, fresh toppings, and zesty flavors.
Ingredients
Main Ingredients
- 1.5 lb potatoes, diced (approximately 2 medium potatoes per person)
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 0.5 tsp sea salt flakes
- 0.25 tsp freshly cracked black pepper
- 0.5 cup red onion, finely chopped
- 1 lb minced beef
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 0.25 cup water
- 0.25 bunch coriander (cilantro), finely chopped
- 0.5 cup Mexican cheese blend, grated
- 1 lime, wedges (optional)
Instructions
- Preheat the oven to 220°C (425°F) for at least 20 minutes.
- Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper on a baking tray lined with parchment paper. Spread out evenly.
- Bake for 40–45 minutes until crisp and golden, turning once halfway through.
- In a pan, sauté the onion until softened, then add the minced beef. Cook until browned, breaking it up with a spoon.
- Add paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Stir for 30 seconds.
- Mix in the tomato paste and water, simmer for 3–4 minutes until thickened.
- For guacamole, combine mashed avocados, coriander, red onion, lime juice, salt, and pepper in a bowl.
- Make the salsa by mixing tomatoes, coriander, red onion, lime juice, salt, and pepper in another bowl.
- To serve, divide potatoes into bowls, top with beef, cheese, guacamole, and salsa. Serve with lime wedges.
- For extra melty cheese, consider melting the cheese under the broiler for a minute before serving.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.