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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.

Side view close-up of a potato taco bowl served in a white bowl with a fork on the side.
If your family is mad for Tex-Mex and nachos, but you want to mix it up and keep things interesting, try these Loaded Potato Taco Bowls.

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 guacamole, 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!

Top view close-up of a potato taco bowl
The guacamole and salsa take only minutes to make, but add so much freshness and texture. You can make and refrigerate them up to a day ahead.

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.

Top view close-up of golden roasted potato nacho bowl
Golden-roasted potato cubes form the base for the nachos instead of corn chips. You can cook them in the air fryer or oven.

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.

Seasoned cooked beef in a container.
You can cook the beef ahead of time and refrigerate for up to 3 days, or freeze for up to 3 months. Great to have extra on hand for all your Tex-Mex meals!

Watch how to make Loaded Potato Taco Bowl

If you enjoyed Loaded Potato Taco Bowl, I think you’ll love:

Beef Brisket Loaded Fries Recipe
Loaded Veggie Nachos Recipe
Slow-cooker Chicken Nachos Recipe
Nachos Beef Folded Wraps Recipe
Loaded Burger Bowls Recipe

Side view close-up of a potato taco bowl served in a white bowl with a fork on the side.

Loaded Potato Taco Bowl

Author: Nicole
5 from 17 votes
“It was the best dish everrrrr 😋 1000% approved by family.”
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Crispy roasted potatoes make the perfect base for this loaded taco bowl, topped with spiced beef, guac, salsa and cheese. This Loaded Potato Taco Bowl recipe is budget-friendly, freezer-friendly, and a fun way to mix up taco night without adding extra effort.
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Servings: 4

Ingredients

POTATOES
  • 700 g (1½ lb) potatoes, diced into 2 cm (¾ 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 freshly cracked black pepper
BEEF
  • 1 tbsp extra-virgin olive oil
  • ½ red onion, finely chopped
  • 500 g (1 lb) 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
  • 60 ml (¼ cup) water
GUACAMOLE
  • 2 avocados, mashed with a fork
  • ¼ bunch coriander (cilantro), finely chopped
  • ¼ red onion, finely diced
  • 1 lime, juiced
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
SALSA
  • 2 tomatoes, finely diced
  • ¼ bunch coriander (cilantro), finely chopped
  • ¼ red onion, finely diced
  • 1 lime, juiced
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
TO SERVE
  • 250 g (2 cups) grated Mexican cheese blend
  • Lime wedges (optional)

Equipment

Instructions

  • To oven-bake the potatoes – 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 the potatoes – 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.
  • Cook the 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.
  • Make the guacamole – Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
  • Make the salsa – Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.
  • Assemble and 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.

Nutrition information

Nutrition Facts
Loaded Potato Taco Bowl
Amount per Serving
Calories
1017
% Daily Value*
Fat
 
73
g
112
%
Saturated Fat
 
25
g
156
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
36
g
Cholesterol
 
148
mg
49
%
Sodium
 
2052
mg
89
%
Potassium
 
2048
mg
59
%
Carbohydrates
 
52
g
17
%
Fiber
 
14
g
58
%
Sugar
 
7
g
8
%
Protein
 
44
g
88
%
Vitamin A
 
2717
IU
54
%
Vitamin C
 
61
mg
74
%
Calcium
 
523
mg
52
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

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Course beef, Fakeaway, Family Favourites, freezer friendly, gluten-free
Cuisine Mexican-inspired