These Taco Loaded Potato Bowls are a fiesta of flavours, packed with protein and nutrients. The avocado provides healthy fats, while the fresh pico de gallo adds a zesty kick. A perfect meal for those who love a quick, delicious, and satisfying dish!
Dice the potatoes into small cubes. Season with taco seasoning and extra virgin olive oil.
Air fry the potatoes at 200°C for 17 minutes or bake at 210°C for 22 minutes.
Heat a pan and add the ground beef. Season with taco seasoning, salt, and black pepper. Cook for 4 minutes.
Add the laughing cow cheese and beef broth, continue cooking until the liquid evaporates.
Combine diced tomatoes, onion, jalapeno pepper, and coriander. Mix in lime juice, salt, and black pepper.
Mash the avocados. Add diced tomatoes, coriander, onion, jalapeno pepper, salt, black pepper, and lime juice. Mix well.
Assemble the bowl with potatoes, ground beef, shredded cheese, guacamole, pico de gallo, and sour cream. Garnish with more coriander.
For meal prepping, store the pico de gallo and guacamole separately and add them just before serving to prevent them from becoming soggy.