Description
A vibrant, keto-friendly adaptation of loaded tacos using roasted potato cubes as a base. Packed with seasoned beef, zesty salsa, and creamy guacamole, this dish offers a satisfying mix of crispy and tender textures in a fuss-free, gluten-free format.
Ingredients
2 medium russet potatoes (600g)
1 lb lean ground beef (450g)
2 tbsp olive oil
2 tsp ground cumin
1 tbsp smoked paprika (dark)
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1 cup salsa (tomato, onion, jalapeño, lime, cilantro)
2 ripe avocados
Juice of 1 lime (30ml)
1/4 cup chopped cilantro
1 cup shredded cheddar cheese (optional)
4 tbsp sour cream (optional)
Lettuce leaves (4 cups, optional)
1 small red onion (thinly sliced, optional)
Instructions
Preheat oven to 400°F (200°C) or air fryer to 380°F (190°C)
Cut potatoes into 1-inch cubes, toss with 1 tbsp olive oil, cumin, paprika, chili powder, salt, and pepper
Spread evenly on a baking sheet and roast for 35-40 minutes (air fry for 20 minutes, flipping halfway), until golden and crisp
In a skillet, cook ground beef over medium-high heat until browned, drain excess fat
Mix remaining 1 tbsp olive oil with lime juice, avocados, cilantro, and salt for quick guacamole (preparing last)
Assemble: Layer roast potatoes, add seasoned beef, guacamole, salsa, cheese, and sour cream as toppings
Notes
Guacamole should be made just before serving to maintain freshness
Use ground chuck beef for maximum flavor
For extra protein: Top with scrambled eggs (not specified in original content)
Substitute ground beany lentils for a vegetarian option
- Prep Time: 20
- Cook Time: 45
- Category: Meals
- Method: Roasting
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 2g
- Sodium: 1200mg
- Fat: 38g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 125mg