Ingredients
Scale
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm cubes
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ¼ tsp black pepper
- 1 tbsp extra-virgin olive oil
- ½ red onion, finely chopped
- 500 g (1 lb 2 oz) minced beef
- 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 black pepper
- 2 tbsp tomato paste
- ¼ cup water
- 2 avocados, mashed
- ¼ bunch coriander, chopped
- ¼ red onion, diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp black pepper
- 2 tomatoes, diced
- 2 cups grated Mexican cheese blend
- Lime wedges (optional)
Instructions
- Preheat oven to 220°C (425°F). Toss potatoes with oil, paprika, garlic powder, salt, and pepper. Spread on baking tray.
- Bake 40-45 minutes until crispy, turning halfway.
- For air frying: Cook at 200°C (400°F) for 20-25 minutes, shaking halfway.
- Heat oil in pan, cook onion 1-2 minutes. Add beef and cook 3-4 minutes, breaking it up.
- Add spices, cook 30 seconds. Stir in tomato paste and water, simmer 3-4 minutes.
- Mix guacamole ingredients in a bowl. Refrigerate until serving.
- Mix salsa ingredients in a bowl. Refrigerate until serving.
- Assemble bowls with potatoes, beef, cheese, guacamole, and salsa. Serve with lime wedges.
Notes
- Store leftovers in airtight containers for up to 3 days.
- Reheat in microwave or oven until heated through.
- Best potato types: Russet or Yukon Gold for crispiness.
- Common toppings: Sour cream, jalapeños, black beans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg