Description
A hearty, high-protein taco bowl featuring crispy roasted potatoes, seasoned ground beef, fresh guacamole, and zesty salsa. Ready in an hour, this dish balances complex carbs, lean protein, and healthy fats for a satisfying meal.
Ingredients
700 g (1½ lb) potatoes, diced into cubes
2 tbsp olive oil
1 tsp sweet paprika
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper for potatoes
500 g (1 lb) ground beef
1 tbsp olive oil for beef
1 red onion (finely chopped)
1 tbsp paprika (for beef)
1 tbsp cumin
1 tsp onion powder
1 tsp garlic powder (for beef)
1 tsp dried oregano
1 tsp salt (for beef)
¼ tsp black pepper (for beef)
2 tbsp tomato paste
¼ cup water
2 avocados (mashed for guacamole)
¼ red onion (finely diced for guacamole)
Juice of 1 lime (for guacamole and salsa)
Fresh coriander (cilantro), chopped
Salt + pepper to taste (for guacamole and salsa)
Shredded cheese (Mexican blend or cheddar for serving)
Lime wedges for garnish
Instructions
Preheat oven to 220°C (425°F)
Toss potatoes in a bowl with 2 tbsp olive oil, sweet paprika, garlic powder, salt, and black pepper
Spread on baking sheet in a single layer; bake 40–45 minutes, flipping halfway, until crispy
Heat 1 tbsp olive oil in a skillet, cook ground beef with red onion, paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper until browned
Stir in tomato paste and water to create a thick sauce; simmer 5 minutes
In separate bowls, mash avocados, add diced red onion, lime juice, cilantro, salt, and black pepper for guacamole
For salsa, combine diced tomatoes, red onion, cilantro, lime juice, salt, and black pepper
Assemble bowls with potatoes, taco beef, guacamole, salsa, and cheese; serve with lime wedges
Notes
Swap ground beef for halal lamb or chicken. Store leftovers in airtight containers for up to 2 days. Add cooked black beans for extra fiber.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Recipes
- Method: Roasting, Simmering
- Cuisine: Tex-Mex