Mexican night, but make it crispy, cheesy and potato-loaded.
Tex-Mex or nachos-style dinners pop up on our meal plan almost every week – they’re easy, everyone actually eats them, and there’s usually cheese involved, so it’s a win. But sometimes I need to mix it up a bit – not to reinvent the wheel, but just to keep it interesting and sneak in a few extra nutrients while I’m at it, and that’s where this crispy potato version comes in.
Instead of taco shells or corn chips, you roast cubes of potato until they’re golden and crunchy on the edges – they hold up beautifully under all the toppings, and you don’t end up with a soggy mess halfway through eating. Think of Loaded Potato Taco Bowl as a taco bowl-meets-roast potato hybrid. There’s spiced beef, fresh guac, salsa, cheese (obviously), and every bite is loaded. The potatoes are naturally gluten-free and I find them to be more substantial, which means no one is raiding the pantry an hour later.
The idea originally came from a post on social media by Cal Reynolds and it was instantly saved under my “what my kids will actually eat” folder. My version uses a simple homemade spice mix (I find it cheaper, healthier and tastier to make my own taco seasoning) and I almost always double the recipe and freeze half for another night – because if the kids are happy and dinner’s sorted twice, that’s a massive win in my book!
What are some other topping ideas?
Sour cream, Greek yoghurt, pickled jalapeños, pickled onions, shredded lettuce or coleslaw, crushed corn chips for crunch, canned corn or black beans, hot sauce or chipotle mayonnaise.
What else can I use instead of potatoes?
Sweet potatoes work beautifully, steamed rice, Mexican rice, cauliflower rice, roasted pumpkin cubes, or shredded iceberg lettuce or cos (romaine) lettuce for a lighter taco salad vibe.
If I make a big batch of the beef, what else can I use it for?
As the beef keeps in the refrigerator for up to 3 days, or in the freezer for up to 3 months, have extra on hand to use in other Tex-Mex meals, such as regular nachos, as burrito wraps with your favourite Tex-Mex staples, or for Nachos Beef Folded Wraps, Beef Burrito Bowl or Quick Mexican Beef Rice Bowls.
Watch how to make Loaded Potato Taco Bowl
If you enjoyed Loaded Potato Taco Bowl, I think you’ll love:
Beef Brisket Loaded Fries
Loaded Veggie Nachos
Slow-cooker Chicken Nachos
Nachos Beef Folded Wraps
Loaded Burger Bowls
Loaded Potato Taco Bowl
Crispy roasted potatoes make the perfect base for this loaded taco bowl, topped with spiced beef, guac, salsa and cheese. Loaded Potato Taco Bowl is budget-friendly, freezer-friendly, and a fun way to mix up taco night without adding extra effort.
- Total Time: 60–65 minutes
- Yield: Serves 4
Ingredients
POTATOES
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (3/4 inch) cubes (I aim for roughly 2 medium potatoes per
- person)
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ¼ tsp 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 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 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 cracked black pepper
TO SERVE
- 2 cups (250 g) grated Mexican cheese blend
- Lime wedges (optional)
Instructions
POTATOES
- To oven bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
- To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, garlic powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.
- Bake for 40–45 minutes or until crisp and golden, turning once halfway through (and swapping the trays once halfway through if using two trays).
- To air fry – Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through, or until the potatoes are golden and crispy on the edges.
BEEF
- Meanwhile, to make the beef, heat the oil in a large, heavy-based frying pan over medium–high heat.
- Add the onion and cook, stirring, for 1–2 minutes until slightly softened.
- Add the minced beef, and cook for 3–4 minutes, breaking it up with a wooden spoon as you go.
- Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook, stirring, for 30 seconds.
- Add the tomato paste and cook, stirring, for 1 minute or until well 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.
GUACAMOLE
- To make the guacamole, place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
SALSA
- To make the salsa, place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
TO SERVE
- Divide the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese (see note 1 for extra melty cheese). Dollop with the guacamole and salsa. Serve with lime wedges on the side, if using.
Notes
Note 1 – Place the bowls back in the 220°C (425°F (200°C/400°F fan-forced) oven for 2–3 minutes, or until the cheese is melted. Be careful removing them from the oven (use oven mitts) as they will be hot!
Make ahead
Potatoes – Dice in advance, then store covered with water in an airtight container in the fridge for up to 2 days. Drain, pat dry with a paper towel, season and roast fresh when ready to serve for the best texture.
Beef – Make ahead as per the recipe. Refrigerate for up to 3 days, freeze for up to 3 months. Thaw completely in the fridge overnight prior to reheating, or reheat from frozen. Reheat in the microwave or on the stovetop with a splash of water.
Guacamole and salsa – For best results, both can be made 1 day in advance and stored in separate airtight containers in the fridge. For guacamole, press plastic wrap directly onto the surface to prevent browning.
Leftovers
Leftover beef – Refrigerate for up to 3 days, freeze for up to 3 months. Thaw completely in the fridge overnight prior to reheating, or reheat from frozen. Reheat in the microwave or on the stovetop with a splash of water. Great for lunch bowls the next day or wrapped in a tortilla for a quick taco!
Potatoes, guacamole, salsa and toppings – Refrigerate in separate containers in the fridge for up to 3 days. Reheat the potatoes in the air fryer or oven at 180°C (350°F) until crispy again.
- Prep Time: 20 minutes (includes chopping, guac/salsa prep)
- Cook Time: 40–45 minutes (oven) or 20–25 minutes (air fryer)
- Category: Beef, Family Favourites, Freezer-Friendly, Fakeaway, Gluten-free
- Method: Oven, Air Fryer, Stovetop
- Cuisine: Mexican-inspired
