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–+ servings
A close-up of a Loaded Potato Taco Bowl filled with seasoned ground beef, crispy potato chunks, shredded cheese, guacamole, and pico de gallo.

Loaded Potato Taco Bowl

This recipe creates a satisfying meal using roasted potatoes as a base for taco-style toppings. It is a comforting dish that comes together with simple ingredients suitable for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican-inspired
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes
  • 700 g potatoes diced into 2 cm (3/4 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
Beef Filling
  • 1 tbsp extra-virgin olive oil
  • 1/2 unit 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 concentrated puree
  • 1/4 cup water
Guacamole
  • 2 unit avocados mashed with a fork
  • 1/4 bunch coriander finely chopped
  • 1/4 unit red onion finely diced
  • 1 unit lime juice of
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
Salsa
  • 2 unit tomatoes finely diced
  • 1/4 bunch coriander finely chopped
  • 1/4 unit red onion finely diced
  • 1 unit lime juice of
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
To Serve
  • 2 cups Mexican cheese blend grated
  • 1 unit 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. Spread them in a single layer on a baking sheet.
  2. Roast the potatoes for 25 to 30 minutes, turning halfway through, until they are tender and slightly browned. Set aside.
  3. While the potatoes roast, prepare the beef filling. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped red onion and cook until soft, about 3 minutes.
  4. Add the ground beef to the skillet. Break it up with a spoon and cook 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. Mix in the tomato paste and water. Simmer for 5 minutes, allowing the sauce to thicken slightly.
  6. Prepare the guacamole by mashing the avocados with a fork. Mix in the chopped coriander, diced red onion, lime juice, salt, and pepper.
  7. Prepare the salsa by mixing the diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper in a small bowl.
  8. Assemble the bowls. Divide the roasted potatoes among four serving bowls. Top the potatoes evenly with the seasoned ground beef mixture.
  9. Top each bowl with a spoonful of guacamole, a spoonful of salsa, and a sprinkle of grated cheese. Serve immediately with lime wedges, if desired.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 12gCholesterol: 90mgSodium: 750mgPotassium: 1100mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 45mgCalcium: 350mgIron: 5mg

Notes

You can prepare the beef filling and guacamole ahead of time and store them in the refrigerator for up to two days. Reheat the beef gently before serving. For a quicker version, use store-bought taco seasoning instead of the individual spices listed for the beef.

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