Ingredients
Equipment
Method
- Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
- On a large baking tray lined with parchment paper, combine the diced potatoes, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly. Spread the potatoes in a single layer, using two trays if necessary to avoid overlapping.
- Bake for 40–45 minutes, turning the potatoes halfway through, until crisp and golden. If using two trays, swap their positions halfway through baking.
- Alternatively, preheat your air fryer to 200°C (400°F). Arrange potatoes in a single layer in the basket (cook in batches if needed). Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy.
- While the potatoes cook, prepare the beef. Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
- Add the chopped red onion and cook for 1–2 minutes until slightly softened.
- Add the minced beef and cook for 3–4 minutes, breaking it up with a spoon, until browned.
- Stir in the sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds, stirring.
- Add the tomato paste and cook for 1 minute, stirring until well combined with the beef and spices.
- Pour in the water and simmer over low heat for 3–4 minutes, or until most of the liquid has evaporated.
- Prepare the guacamole: In a medium bowl, combine the mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper. Stir to combine and refrigerate until ready to serve.
- Prepare the salsa: In a medium bowl, combine the diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper. Stir to combine and refrigerate until ready to serve.
- Assemble the bowls: Divide the cooked potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkle of grated cheese. Add dollops of guacamole and salsa. Serve with lime wedges on the side, if desired.
- For extra melty cheese, place the assembled bowls back in the 220°C (425°F) oven for 2–3 minutes, or until the cheese is melted. Use oven mitts to carefully remove the hot bowls.
Nutrition
Notes
Potatoes can be diced in advance and stored covered with water in an airtight container in the fridge for up to 2 days. Drain and pat dry before seasoning and roasting.
The beef mixture can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Thaw completely in the fridge overnight before reheating, or reheat from frozen. Reheat in the microwave or on the stovetop with a splash of water.
Guacamole and salsa 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.