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 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!
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 Recipe
Loaded Veggie Nachos Recipe
Slow-cooker Chicken Nachos Recipe
Nachos Beef Folded Wraps Recipe
Loaded Burger Bowls Recipe
Loaded Potato Taco Bowl
“It was the best dish everrrrr 😋 1000% approved by family.” Share PrintIngredients
- 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
- 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
- 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
- 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
- 250 g (2 cups) grated Mexican cheese blend
- Lime wedges (optional)
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
Disclaimer re gluten-free and dairy-free recipes
Michelle says:
Delicious and simple! Kid and hubby approved
Nicole says:
Just great to hear, Michelle! Thanks so much for the rating too! Nic x
Kim says:
The only thing that makes me sad about this is not calling it “loaded potacos”
Nicole says:
Glad you enjoyed it and I love that name, Kim! 🤣 Thanks so much for the rating, Nic x
Jess says:
Absolutely delicious. Used low carb potatoes and my whole family loved it. Definitely one for the rotation!!
Nicole says:
Great to hear that it was a hit with the low-carb potatoes! Thanks for the rating, Nic x
Lauren says:
This was yuuuuummy! Perfect amount of citrus from the limes, but not too much that it overpowered the meal. Super easy to cook. Delish!
Nicole says:
So glad you enjoyed this one, Lauren, and also that you found it easy! Thanks for the rating, Nic x
Tyler says:
Another day, another delicious recipe! Loved this one. Was nice to eat Mexican and know the seasoning wasn’t full of preservatives and sugar. Tasty touch over potatoes for something different. If you like big portions you’d have to double up for big kids / 4 adults.
Nicole says:
Hi Tyler, glad you enjoyed this and thanks for the feedback re the portion sizes! Nic x
B says:
Delicious! Everyone went back for seconds, so much for leftovers!
Nicole says:
Just wonderful to hear, Becc! Thanks also for the rating, Nic x
Melissa says:
I made the potatoe taco bowl for my mom and I. We both love the recipe.
Nicole says:
So happy to hear this, Melissa! Nic x