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A delicious Schnelle Kartoffel Taco Bowl Meal Prep with seasoned ground beef, melted cheese, diced tomatoes, and guacamole.

Schnelle Kartoffel Taco Bowl Meal Prep

This recipe offers a quick and healthy way to prepare delicious taco bowls for the week. It combines seasoned roasted potatoes with a savory ground beef mixture, fresh guacamole, and salsa for a satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Melting Cheese 2 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Calories: 771
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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
BEEF
  • 1 tbsp extra-virgin olive oil
  • 1/2 red onion finely chopped
  • 500 g 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
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp tomato paste (concentrated puree)
  • 1/4 cup water
GUACAMOLE
  • 2 avocados mashed with a fork
  • 1/4 bunch coriander (cilantro) 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
SALSA
  • 2 tomatoes finely diced
  • 1/4 bunch coriander (cilantro) 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
  • 1 Lime wedges optional

Equipment

  • Oven
  • Air fryer
  • Baking tray
  • frying pan
  • Mixing bowls

Method
 

  1. Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. Line a large baking tray with parchment paper. Add the diced potatoes, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat the potatoes evenly. Spread the potatoes in a single layer on the baking tray. If needed, use two trays to avoid overcrowding.
  2. Bake the potatoes for 40–45 minutes, or until crisp and golden. Turn them once halfway through the cooking time. If using two trays, swap their positions halfway through as well.
  3. Alternatively, preheat your air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket, cooking in batches if necessary to prevent overcrowding. Air fry for 20–25 minutes, shaking the basket halfway through, until the potatoes are golden and crispy.
  4. While the potatoes cook, prepare the beef. Heat 1 tbsp of 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.
  5. Add the minced beef to the pan. Cook for 3–4 minutes, breaking it up with a wooden spoon as it cooks.
  6. Stir in the sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds, stirring constantly.
  7. Add the tomato paste and cook for 1 minute, stirring until well combined with the beef and spices.
  8. Pour in the water and simmer over low heat for 3–4 minutes, or until most of the liquid has evaporated.
  9. Prepare the guacamole by placing all guacamole ingredients in a medium bowl and stirring to combine. Cover and refrigerate until ready to serve.
  10. Prepare the salsa by placing all salsa ingredients in a medium bowl and stirring to combine. Cover and refrigerate until ready to serve.
  11. To assemble, divide the cooked potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkle of grated cheese. Add a dollop of guacamole and salsa. Serve with lime wedges on the side, if desired.
  12. For melted cheese, place the assembled bowls back into the hot oven (220°C/425°F or 200°C/400°F fan-forced) for 2–3 minutes, or until the cheese is melted. Use oven mitts to carefully remove the hot bowls.

Nutrition

Calories: 771kcalCarbohydrates: 52.6gProtein: 48.8gFat: 43.9gSaturated Fat: 12.5gCholesterol: 109.7mgSodium: 2024.2mgFiber: 15.2gSugar: 7.4g

Notes

You can prepare the potatoes in advance by dicing them and storing them covered in water in an airtight container in the fridge for up to 2 days. Drain and pat them dry before seasoning and roasting for the best texture. The beef mixture can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Thaw completely in the fridge overnight before reheating. Guacamole and salsa can also be made 1 day in advance and stored separately in airtight containers in the fridge. For guacamole, press plastic wrap directly onto the surface to prevent browning.

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