Ingredients
Potatoes
- 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
Beef
- 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
To Serve
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Prepare the potatoes: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. On a large baking tray lined with parchment paper, combine the diced potatoes with olive oil, sweet paprika, garlic powder, sea salt flakes, and black pepper. Toss everything to coat the potatoes evenly. Spread them out in a single layer without overlapping. You can use two trays if necessary to avoid crowding.
- Bake the potatoes: Place the tray(s) in the oven and bake for 40–45 minutes until the potatoes are crisp and golden, turning once halfway through and swapping trays if using two. Alternatively, preheat an air fryer to 200°C (400°F), arrange the potatoes in a single layer in the basket (in batches if needed), and air fry for 20–25 minutes, shaking halfway, until crispy and golden on the edges.
- Cook the beef: While the potatoes cook, heat 1 tablespoon olive oil in a large heavy-based frying pan over medium-high heat. Add the finely chopped red onion and cook for 1–2 minutes until slightly softened. Add the minced beef and cook for 3–4 minutes, breaking it up with a spoon as it browns. Sprinkle in the sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt, and black pepper, and cook for another 30 seconds, stirring.
- Simmer the beef: Stir in the tomato paste until well combined with the beef and spices. Pour in 60 ml water and reduce heat to low. Simmer for 3–4 minutes or until most of the liquid evaporates, stirring occasionally.
- Make the guacamole: In a medium bowl, mash the avocados with a fork and combine with finely chopped coriander, diced red onion, lime juice, sea salt flakes, and black pepper. Mix well and refrigerate covered until serving.
- Prepare the salsa: In another medium bowl, combine diced tomatoes, chopped coriander, diced red onion, lime juice, sea salt flakes, and black pepper. Stir to combine and refrigerate covered until serving.
- Assemble the taco bowls: Divide the roasted potatoes into four serving bowls. Top each with a portion of the spiced beef mixture, sprinkle generously with grated Mexican cheese, and add dollops of guacamole and salsa. Serve with lime wedges on the side if desired for extra zing.
Notes
- For extra melty cheese, use a blend that contains Monterey Jack or mozzarella.
- You can air fry the potatoes instead of baking to reduce cooking time and achieve a crispy texture.
- This dish is freezer-friendly—assemble without cheese, freeze, and add fresh guacamole, salsa, and cheese when reheating.
- Adjust spice levels to taste by adding chili powder or fresh jalapeños to the beef mixture for some heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
