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–+ servings
A generous bowl of Loaded Potato Taco Bowl featuring seasoned ground meat, roasted potatoes, guacamole, pico de gallo, cheese, and cilantro.

Loaded Potato Taco Bowl

This Loaded Potato Taco Bowl is a hearty and satisfying dish that combines the comfort of potatoes with the vibrant flavors of tacos. It's a creative twist on a classic, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 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 concentrated puree
  • 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 Juice of lime
  • 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 Juice of lime
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
To Serve
  • 2 cups Mexican cheese blend grated
  • 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 25-30 minutes, or until tender and slightly crispy, 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 3 minutes.
  4. Add the minced 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 well to combine and simmer for 5 minutes, allowing the sauce to thicken.
  7. In a small bowl, combine the mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper for the guacamole. Mix well.
  8. In another small bowl, combine the diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper for the salsa. Mix well.
  9. To assemble the bowls, divide the roasted potatoes among four bowls. Top with the seasoned beef mixture.
  10. Add a generous dollop of guacamole and salsa to each bowl. Sprinkle with grated cheese.
  11. Serve immediately with lime wedges on the side, if desired.

Notes

This recipe is naturally gluten-free. For a lower-carb option, you can reduce the amount of potatoes or substitute them with cauliflower rice.

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