Episode 75 – Loaded Potato Taco Bowls
Ingredients
700 g / 1½ lb potatoes, diced into 2 cm / ¾ inch cubes
3 tbsp extra-virgin olive oil, divided
1 tbsp + 1 tsp sweet paprika, divided
2 tsp garlic powder, divided
1½ tsp sea salt flakes, divided
¾ tsp freshly cracked black pepper, divided
500 g / 1 lb minced / ground beef, regular or lean
1 red onion, divided and finely chopped/diced
1 tbsp ground cumin
1 tsp onion powder
1 tsp dried oregano
2 tbsp tomato paste
60 ml / ¼ cup water
2 avocados, mashed with a fork
½ bunch coriander / cilantro, finely chopped
2 limes, juiced
2 tomatoes, finely diced
250 g / 2 cups grated Mexican cheese blend
Lime wedges, optional
Instructions
Preheat the 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 potatoes, 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt and ¼ tsp pepper. Toss to coat.
Spread the potatoes out evenly so they are not overlapping. Use two trays if needed.
Bake for 40–45 minutes, or until crisp and golden, turning once halfway through. If using two trays, swap the trays halfway through as well.
For the air fryer method, preheat the air fryer to 200°C / 400°F. Arrange the potatoes in a single layer in the basket. Cook in batches if needed. Air fry for 20–25 minutes, shaking halfway through, until golden and crispy on the edges.
While the potatoes cook, heat 1 tbsp olive oil in a large frying pan over medium-high heat.
Add ½ of the red onion and cook for 1–2 minutes, until slightly softened.
Add the ground beef and cook for 3–4 minutes, breaking it up as you go.
Add 1 tbsp paprika, cumin, onion powder, 1 tsp garlic powder, oregano, 1 tsp salt and ¼ tsp pepper. Cook, stirring, for 30 seconds.
Add the tomato paste and cook for 1 minute, until combined with the beef and spices.
Add the water and simmer over low heat for 3–4 minutes, or until most of the liquid has evaporated.
To make the guacamole, mix the mashed avocado with ¼ of the red onion, ¼ bunch cilantro, juice of 1 lime, ½ tsp salt and ¼ tsp pepper. Cover and refrigerate until ready to serve.
To make the salsa, mix the tomatoes with the remaining ¼ red onion, ¼ bunch cilantro, juice of 1 lime, ½ tsp salt and ¼ tsp pepper. Cover and refrigerate until ready to serve.
Divide the crispy potatoes among four bowls. Top each bowl with the beef mixture, grated Mexican cheese, guacamole and salsa.
Serve with lime wedges on the side, if using.
