Loaded Potato Taco Bowl Recipe

Introduction

This Loaded Potato Taco Bowl combines crispy roasted potatoes with spiced ground beef, fresh guacamole, and vibrant salsa for a hearty and flavorful meal. Perfect for a cozy weeknight dinner, it’s easy to prepare and sure to satisfy your taco cravings in a unique way.

Ingredients

• 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes
• 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
• 1 tbsp extra-virgin olive oil
• ½ red onion, finely chopped
• 500 g (1 lb 2 oz) 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
• ¼ tsp freshly cracked black pepper
• 2 tbsp tomato paste
• ¼ cup (60 ml) water
• 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
• 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
• 2 cups (250 g) grated Mexican cheese blend
• Lime wedges (optional)

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. Line a large baking tray with parchment paper. In a bowl, toss the diced potatoes with 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp sea salt, and ¼ tsp black pepper. Spread evenly on the tray so they don’t overlap.
2. Step 2: Bake the potatoes for 40–45 minutes until crisp and golden, turning once halfway through. If using two trays, swap their positions halfway.
3. Step 3: Meanwhile, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the finely chopped red onion and cook for 1–2 minutes until slightly softened.
4. Step 4: Add the minced beef and cook for 3–4 minutes, breaking it up with a wooden spoon as it browns.
5. Step 5: Stir in 1 tbsp paprika, 1 tbsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and ¼ tsp pepper. Cook for 30 seconds, then add 2 tbsp tomato paste, stirring well for 1 minute to combine.
6. Step 6: Pour in ¼ cup water and simmer on low for 3–4 minutes until most of the liquid evaporates.
7. Step 7: To make the guacamole, combine mashed avocados, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp sea salt, and ¼ tsp black pepper in a bowl. Stir well and refrigerate until serving.
8. Step 8: For the salsa, mix 2 diced tomatoes, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp sea salt, and ¼ tsp black pepper in another bowl. Refrigerate until ready to serve.
9. Step 9: To serve, divide the roasted potatoes into bowls. Top each with the spiced beef mixture, then sprinkle generously with grated Mexican cheese blend. Add dollops of guacamole and salsa on top. Serve with lime wedges on the side if desired.

Tips & Variations

• For extra melty cheese, sprinkle the cheese over the hot beef and potatoes and cover the bowls briefly to let it melt before serving.
• You can air fry the potatoes instead of baking: air fry at 200°C (400°F) for 20–25 minutes, shaking the basket halfway through for even crispness.
• Use lean ground turkey or chicken for a lighter protein option.
• Add jalapeños or hot sauce to the salsa if you enjoy a spicy kick.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and potatoes gently in a pan or microwave before assembling. Guacamole and salsa are best served fresh but can be refrigerated for a day. Lime wedges should be freshly cut for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes! Substitute the ground beef with cooked lentils, black beans, or a plant-based meat alternative to keep the flavor and texture satisfying.

How do I keep the potatoes crispy?

Make sure to spread the potatoes out in a single layer without overcrowding when baking or air frying. Tossing halfway through cooking and using high oven heat helps them crisp up nicely.

Loaded Potato Taco Bowl Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

A flavorful and satisfying Loaded Potato Taco Bowl featuring crispy oven-baked potatoes topped with spiced ground beef, fresh guacamole, zesty salsa, and a generous sprinkle of melted Mexican cheese blend. This dish combines the heartiness of potatoes with classic taco flavors for a delicious Tex-Mex inspired meal perfect for family dinners.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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

Toppings and Serving

• 2 cups (250 g) grated Mexican cheese blend
• Lime wedges (optional)

Instructions

1. Preheat oven and prepare potatoes: Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. Line a large baking tray with parchment paper. In a bowl, toss the diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt, and ¼ tsp black pepper. Spread the potatoes evenly on the tray without overlapping. Use two trays if necessary.
2. Bake potatoes: Bake the potatoes for 40–45 minutes, turning once halfway through, and swap trays if using two, until they are crisp and golden brown on the edges.
3. Cook the beef mixture: While potatoes bake, heat 1 tbsp olive oil in a large, heavy-based frying pan over medium-high heat. Add ½ finely chopped red onion and cook for 1–2 minutes until slightly softened. Add 500 g ground beef, cooking and breaking it apart for 3–4 minutes until browned. Stir in 1 tbsp sweet paprika, 1 tbsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and ¼ tsp pepper, cooking for 30 seconds. Mix in 2 tbsp tomato paste and cook for 1 minute until blended. Add ¼ cup water, reduce heat to low, and simmer for 3–4 minutes until most liquid evaporates.
4. Make guacamole: In a medium bowl, combine 2 mashed avocados, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt, and ¼ tsp pepper. Stir well and refrigerate until ready to serve.
5. Prepare salsa: In another medium bowl, mix 2 finely diced tomatoes, ¼ bunch chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt, and ¼ tsp pepper. Stir to combine and refrigerate until serving.
6. Assemble the taco bowls: Divide the baked potatoes among four bowls. Top with the cooked beef mixture, sprinkle with 2 cups grated Mexican cheese blend, then add dollops of guacamole and salsa. Serve with lime wedges on the side if desired.

Notes

• For extra melty cheese, use a cheese blend with higher moisture content and allow the cheese to rest on the hot beef and potatoes for a few minutes before serving to melt.
• If preferred, potatoes can be air fried at 200°C (400°F) for 20–25 minutes, shaking halfway, for a quicker crisp option.
• This recipe serves four generous portions.
• Use lean ground beef to reduce fat without sacrificing flavor.
• Adjust seasoning in the guacamole and salsa to taste, adding more lime or salt as preferred.

Keywords: Loaded Potato Taco Bowl, baked potatoes, ground beef taco, Mexican cheese, guacamole, salsa, Tex-Mex dinner