Smashed Potato Taco Bowls
Crispy smashed potatoes loaded with spiced beef mince, fresh tomato salsa, and all the toppings. The smashed potato base delivers the crunch and substance of a taco shell and the spiced beef comes together in one pan while the potatoes roast. Add a quick fresh salsa and you've got a complete, high protein bowl with real texture in every bite.
Serves
4
Prep time
15 minutes
Cooking time
40 minutes
Looking for more satisfying bowl meals? Try my Steak Burrito Bowl or my Korean Beef Bowls.
Helpful Tips
Storage
- Fridge: Store the beef, potatoes, and salsa separately in airtight containers for up to 4 days.
- Freezer: The spiced beef freezes well for up to 3 months. The potatoes and salsa don't freeze well, make those fresh.
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Substitutions
- Protein: Swap beef mince for turkey or chicken mince. Cook time stays the same.
- Gluten-free: This recipe is naturally gluten-free — just check your stock if using packaged.
- Dairy-free: Skip the cheese and sour cream, or use dairy-free alternatives. The bowl still works well without them.
- No capsicum: Leave it out or swap for corn kernels
- No fresh coriander: Use flat-leaf parsley or just skip it
Serving Suggestions
These bowls are complete as-is, but if you want to round them out, a simple green salad or some sliced jalapeños works well. Guacamole is an easy upgrade if you want more than just sliced avocado.
Helpful Tips
Storage
- Fridge: Store the beef, potatoes, and salsa separately in airtight containers for up to 4 days.
- Freezer: The spiced beef freezes well for up to 3 months. The potatoes and salsa don't freeze well, make those fresh.
Substitutions
- Protein: Swap beef mince for turkey or chicken mince. Cook time stays the same.
- Gluten-free: This recipe is naturally gluten-free — just check your stock if using packaged.
- Dairy-free: Skip the cheese and sour cream, or use dairy-free alternatives. The bowl still works well without them.
- No capsicum: Leave it out or swap for corn kernels
- No fresh coriander: Use flat-leaf parsley or just skip it
Serving Suggestions
These bowls are complete as-is, but if you want to round them out, a simple green salad or some sliced jalapeños works well. Guacamole is an easy upgrade if you want more than just sliced avocado.
Ingredients
For the Smashed Potatoes:
- 800g baby potatoes
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
For the Beef:
- 1 tbsp extra-virgin olive oil
- 500g lean beef mince
- 1 red capsicum, finely chopped
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp tomato paste
- ⅓ cup water or beef stock
For the Salsa:
- 2 tomatoes, seeds removed, finely diced
- ¼ bunch coriander, finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- 200g shredded Mexican-style cheese or cheddar (optional)
- 1 avocado, sliced or diced
- Sour cream
- Lime wedges
- Jalapeños, sliced
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
560kcal
kcal
Protein
38g
g
Carbohydrates
42g
g
Fat
24g
g
Fibre
7g
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Place the whole baby potatoes in a large pot of well-salted cold water. Bring to the boil and cook for 15–18 minutes, until completely tender when pierced with a knife. Drain and pat dry.
- While the potatoes boil, preheat your oven to 220°C fan-forced and line a large baking tray with baking paper.
- Spread the potatoes across the tray with space between each one. Using the flat base of a heavy glass or mug, press firmly down on each potato until about 1cm thick. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–35 minutes until deeply golden and crispy on the edges. Don't turn them — leaving them undisturbed gives you a better crust.
- While the potatoes roast, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the beef mince and cook for 4–5 minutes, breaking it up well, until browned. Add the red capsicum and cook for 2 minutes until slightly softened.
- Add smoked paprika, cumin, onion powder, garlic powder, dried oregano, and salt and pepper.. Stir and cook for 1 minute until the spices are fragrant.
- Add the tomato paste and stir to coat the meat, cooking for 1–2 minutes.
- Pour in the water or beef stock and simmer on low for 4–5 minutes until mostly absorbed and the mixture is juicy but not watery. Taste and adjust seasoning.
- Make the salsa: combine the tomato, coriander, red onion, lime juice, salt and black pepper in a bowl. Stir well and refrigerate until ready to serve.
- Divide the hot smashed potatoes among four bowls. Spoon the beef over the top, then scatter over the cheese if using — the heat will melt it nicely. Add avocado if using. Spoon on the salsa and finish with sour cream and a good squeeze of lime.
Ingredients
For the Smashed Potatoes:
- 800g baby potatoes
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
For the Beef:
- 1 tbsp extra-virgin olive oil
- 500g lean beef mince
- 1 red capsicum, finely chopped
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp tomato paste
- ⅓ cup water or beef stock
For the Salsa:
- 2 tomatoes, seeds removed, finely diced
- ¼ bunch coriander, finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- 200g shredded Mexican-style cheese or cheddar (optional)
- 1 avocado, sliced or diced
- Sour cream
- Lime wedges
- Jalapeños, sliced
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
560kcal
kcal
Protein
38g
g
Carbohydrates
42g
g
Fat
24g
g
Fibre
7g
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Place the whole baby potatoes in a large pot of well-salted cold water. Bring to the boil and cook for 15–18 minutes, until completely tender when pierced with a knife. Drain and pat dry.
- While the potatoes boil, preheat your oven to 220°C fan-forced and line a large baking tray with baking paper.
- Spread the potatoes across the tray with space between each one. Using the flat base of a heavy glass or mug, press firmly down on each potato until about 1cm thick. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–35 minutes until deeply golden and crispy on the edges. Don't turn them — leaving them undisturbed gives you a better crust.
- While the potatoes roast, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the beef mince and cook for 4–5 minutes, breaking it up well, until browned. Add the red capsicum and cook for 2 minutes until slightly softened.
- Add smoked paprika, cumin, onion powder, garlic powder, dried oregano, and salt and pepper.. Stir and cook for 1 minute until the spices are fragrant.
- Add the tomato paste and stir to coat the meat, cooking for 1–2 minutes.
- Pour in the water or beef stock and simmer on low for 4–5 minutes until mostly absorbed and the mixture is juicy but not watery. Taste and adjust seasoning.
- Make the salsa: combine the tomato, coriander, red onion, lime juice, salt and black pepper in a bowl. Stir well and refrigerate until ready to serve.
- Divide the hot smashed potatoes among four bowls. Spoon the beef over the top, then scatter over the cheese if using — the heat will melt it nicely. Add avocado if using. Spoon on the salsa and finish with sour cream and a good squeeze of lime.
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High-protein meals
Balanced Bowls
Beef
Dinner
Weeknight dinners
Date night
Mexican