Beef and potato taco bowls
A hearty and budget-friendly beef and potato taco bowl made with simple everyday ingredients. Packed with flavour, easy to customise, and perfect for busy weeknights or relaxed weekend dinners. Great for feeding hungry families while keeping costs low.
Equipment
Ingredients
- 2 med onions finely diced
- 2 cloves garlic finely grated
- 1 red bell pepper diced
- 1 tbsp Cajun spice
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tsp salt
- 500 g lean beef 5%
- 1 x 400g tin chopped tomatoes
- 1 tsp sugar
- 1 x 400g tin kidney beans drained & rinsed
- ½ cup cold tea optional – trust me!
- Air fryer potatoes
- 1 kg baby potatoes
- 2 tsp paprika
- ½ tsp salt
- 1.5 tbsp oil
- To serve:
- Sour cream
- Sweet chilli sauce
Instructions
- 1.Potatoes
- Wash, halve, then cube potatoes. Toss with oil, paprika & salt.
- Air fry at 160°C for 20 mins (shake halfway), then 200°C for 5 mins until crispy.
- 2.Taco Beef
- Cook onions in a pan for 4–5 mins until soft.
- Add garlic + pepper, cook 2–3 mins.
- Stir in spices, then add beef and brown.
- Pour in tomatoes + sugar, mix well.
- Add cold tea (optional!) + kidney beans.
- Simmer 15–20 mins until thick & rich.
- 3.Assemble
- Potatoes → beef → sour cream → sweet chilli drizzle .
- Tips
- Add cheese or avocado if you have it
- Add chilli flakes for heat.
- Storage: Keeps in fridge for up to 3 days, freeze beef mixture for up to 3 months (do not freeze potatoes,they will go mushy)
Tried this recipe?Let us know how it was!