Dinner

Loaded Potato Taco Bowl Recipe

ByCharlotte Montgomery December 8, 2025December 8, 2025

Introduction

This Loaded Potato Taco Bowl combines crispy seasoned potatoes with spiced ground beef, fresh guacamole, and zesty salsa for a satisfying and flavorful meal. It’s perfect for anyone craving the comfort of tacos in a bowl format. Ready in under an hour, it’s a great choice for weeknight dinners or casual gatherings.

A white bowl filled with several layers starting from crispy golden-brown potato wedges at the bottom, topped with melted light yellow cheese and finely crumbled cooked ground beef that is dark brown. On top, there is a scoop of bright green guacamole with a slightly chunky texture, and a fresh red salsa made of chopped tomatoes, red onions, and green herbs. A fresh lime wedge rests on one side inside the bowl. The bowl sits on a white marbled surface with a silver fork and knife beside it. A glass of light brown drink is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for potatoes)
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 (for beef)
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
2 avocados, mashed with a fork
¼ bunch coriander (cilantro), finely chopped (for guacamole)
¼ red onion, finely diced (for guacamole)
Juice of 1 lime (for guacamole)
½ tsp sea salt flakes (for guacamole)
¼ tsp freshly cracked black pepper (for guacamole)
2 tomatoes, finely diced (for salsa)
¼ bunch coriander (cilantro), finely chopped (for salsa)
¼ red onion, finely diced (for salsa)
Juice of 1 lime (for salsa)
½ tsp sea salt flakes (for salsa)
¼ tsp freshly cracked black pepper (for salsa)
2 cups (250 g) grated Mexican cheese blend
Lime wedges (optional, for serving)

Instructions

Step 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.
Step 2: In a large 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 the potatoes evenly on the baking tray without overlapping.
Step 3: Bake for 40–45 minutes until crisp and golden, turning them once halfway through. If using two trays, swap their positions halfway through baking.
Step 4: While the potatoes bake, 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 softened.
Step 5: Add the minced beef and cook for 3–4 minutes, breaking it up with a wooden spoon.
Step 6: 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 and cook for 1 minute until well combined.
Step 7: Pour in ¼ cup water and simmer on low for 3–4 minutes until most of the liquid evaporates.
Step 8: In a medium bowl, combine the mashed avocados, ¼ 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.
Step 9: In another medium bowl, mix the diced tomatoes, ¼ chopped coriander, ¼ diced red onion, juice of 1 lime, ½ tsp salt, and ¼ tsp pepper for the salsa. Refrigerate until serving.
Step 10: To serve, divide the roasted potatoes among bowls. Top with the spiced beef, sprinkle with grated cheese, then add dollops of guacamole and salsa. Serve with lime wedges if desired.

Tips & Variations

For extra melty cheese, sprinkle it on the warm potatoes immediately after baking and cover the bowl for a few minutes before serving.
Air fry the potatoes at 200°C (400°F) for 20–25 minutes, shaking halfway, if you prefer a quicker or oil-saver method.
Swap ground beef with ground turkey or plant-based mince for a lighter or vegetarian option.
Add a sprinkle of chili flakes or hot sauce to the beef for some heat.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the beef and potatoes in a skillet or oven until warmed through. Guacamole and salsa are best served fresh but can be kept chilled for up to 24 hours. Avoid reheating guacamole to maintain its texture and flavor.

How to Serve

A white bowl holds a layered dish starting with a base of golden-brown roasted potato cubes, topped with a layer of cooked ground beef mixed with melted cheese that gives a creamy yellow contrast. On top of this is a fresh layer of green guacamole and a bright mix of diced red tomatoes and finely chopped purple onions scattered on the side, with a lime wedge placed at the edge inside the bowl. The bowl sits on a white marbled surface. In the upper right corner, there is a transparent cup filled with a light amber drink and ice cubes. Next to the bowl on the right side, a gray fork lays partly on a white napkin, and a woman's hand is about to grab it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the beef mixture and salsa up to a day in advance. Potatoes are best freshly cooked for optimal crispness. Guacamole is best made just before serving to prevent browning.

What’s the best potato type for this dish?

Starchy potatoes like Russets or Yukon Golds work well because they become crispy on the outside while staying tender inside after baking.

Charlotte Montgomery