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A delicious Schnelle Kartoffel Taco Bowl Meal Prep with roasted potatoes, seasoned ground meat, salsa, and guacamole.

Quick Potato Taco Bowl Meal Prep

This recipe offers a fast and healthy way to prepare taco bowls, perfect for busy individuals and families. It combines seasoned potatoes, seasoned ground beef, fresh guacamole, and salsa for a satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Calories: 771
Ingredients Equipment Method Nutrition Notes

Ingredients
  

POTATOES
  • 700 g potatoes diced into 2 cm (¾ inch) cubes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • ½ tsp sea salt flakes
  • ¼ tsp black pepper freshly cracked
BEEF
  • 1 tbsp extra-virgin olive oil
  • ½ red onion finely chopped
  • 500 g minced 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 black pepper freshly cracked
  • 2 tbsp tomato paste concentrated puree
  • ¼ cup water
GUACAMOLE
  • 2 avocados mashed with a fork
  • ¼ bunch coriander finely chopped
  • ¼ red onion finely diced
  • 1 lime juice of
  • ½ tsp sea salt flakes
  • ¼ tsp black pepper freshly cracked
SALSA
  • 2 tomatoes finely diced
  • ¼ bunch coriander finely chopped
  • ¼ red onion finely diced
  • 1 lime juice of
  • ½ tsp sea salt flakes
  • ¼ tsp black pepper freshly cracked
TO SERVE
  • 2 cups Mexican cheese blend grated
  • Lime wedges optional

Equipment

  • Oven
  • Air fryer
  • Baking tray
  • frying pan
  • Mixing bowls

Method
 

  1. Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes.
  2. 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 overcrowding.
  3. Bake for 40–45 minutes, turning the potatoes halfway through, until they are crisp and golden. If using two trays, swap their positions halfway through baking.
  4. Alternatively, to air fry the potatoes: Preheat your air fryer to 200°C (400°F). Arrange the seasoned potatoes in a single layer in the basket, cooking in batches if needed. Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy.
  5. While the potatoes cook, prepare the beef. Heat 1 tbsp of olive oil in a large frying pan over medium-high heat.
  6. Add the chopped red onion and cook for 1–2 minutes until softened.
  7. Add the minced beef and cook for 3–4 minutes, breaking it up with a spoon until browned.
  8. Stir in the sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds, stirring constantly.
  9. Add the tomato paste and cook for 1 minute, stirring to combine well with the beef and spices.
  10. Pour in the water and simmer over low heat for 3–4 minutes, or until most of the liquid has evaporated.
  11. 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.
  12. 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.
  13. To assemble, divide the cooked potatoes among four bowls. Top each bowl with the seasoned beef mixture, followed by grated cheese. Add a dollop of guacamole and salsa. Serve with lime wedges on the side, if desired.
  14. For melted cheese, place the assembled bowls back into 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

Calories: 771kcalCarbohydrates: 52.6gProtein: 48.8gFat: 43.9gSaturated Fat: 12.5gCholesterol: 109.7mgSodium: 2024.2mgFiber: 15.2gSugar: 7.4g

Notes

Potatoes can be diced in advance and stored covered in water 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 overnight in the fridge or reheat from frozen. 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.

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