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 overlap.
- Bake for 40–45 minutes, turning halfway through, until the potatoes are 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 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.
- Add the tomato paste and cook, stirring, for 1 minute until well combined.
- Pour in the water and simmer over low heat for 3–4 minutes until most of the liquid has evaporated.
- To make the guacamole, combine the mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper in a medium bowl. Stir to combine and refrigerate until ready to serve.
- To make the salsa, combine the diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper in a medium bowl. Stir to combine and refrigerate until ready to serve.
- Assemble the bowls: Divide the cooked potatoes among four bowls. Top with the beef mixture, followed by grated cheese. Add a dollop of guacamole and salsa. Serve with lime wedges on the side, if desired.
- For melted cheese, place the assembled bowls back in the 220°C (425°F) oven for 2–3 minutes 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. Guacamole and salsa can be made 1 day in advance and stored in airtight containers. For guacamole, press plastic wrap directly onto the surface to prevent browning.