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–+ servings
A delicious Loaded Potato Taco Bowl filled with seasoned ground beef, diced tomatoes, guacamole, shredded cheese, and crispy potatoes.

Loaded Potato Taco Bowl

This Loaded Potato Taco Bowl is a creative and satisfying meal that accommodates multiple dietary needs, including gluten-free and diabetic-friendly options. It features crispy seasoned potatoes, flavorful ground beef, and fresh toppings.
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Prep Time 20 minutes
Cook Time 30 minutes
Potato Roasting 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
  • 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 grated Mexican cheese blend

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 golden brown, flipping halfway through. This is your custom roasting time.
  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 2-3 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 slightly.
  7. In a small bowl, combine the mashed avocados with chopped coriander, diced red onion, lime juice, salt, and pepper for the guacamole.
  8. In another small bowl, combine the diced tomatoes with chopped coriander, diced red onion, lime juice, salt, and pepper for the salsa.
  9. To assemble the bowls, divide the roasted potatoes among four bowls. Top with the seasoned ground beef mixture.
  10. Add generous spoonfuls of guacamole and salsa to each bowl. Sprinkle with grated Mexican cheese blend.
  11. Serve immediately with lime wedges on the side, if desired.

Notes

This recipe is designed to be adaptable. Feel free to adjust the spice levels or add other favorite taco toppings. For a diabetic-friendly option, be mindful of the portion sizes of potatoes and cheese.

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