Loaded Taco Bowl
Loaded Taco Bowl
Ingredients
For the Taco Mince (Makes 3 servings)
- 500 g extra lean beef mince
- 1 taco seasoning pack, approximately 35g
- 1/2 onion, diced
- 140 g peas, fresh or frozen
- 1 tablespoon oil, for cooking, as needed
For the Corn Salsa (Makes one serve)
- 100 g corn
- 50 g tomatoes, diced
- 20 g onion, diced
- 1/2 lime, juice only
- 1 teaspoon Tajin seasoning, or to taste
- 1 pinch coriander/cilantro, diced
- 1 teaspoon oil, for cooking, as needed
For the Sides
- 200 g Spud Lite potatoes
Instructions
- 1
Prepare the Taco Mince: Heat 1 tablespoon of oil in a large pot or skillet over medium-high heat. Add the 500g extra lean beef mince and brown it, breaking it up with a spoon or spatula until no pink remains. This should take about 8-10 minutes.
⏱️ 10 min
- 2
Add the 1/2 diced onion to the browned mince. Stir and cook for 5-7 minutes until the onions have softened.
⏱️ 7 min
- 3
Stir in the 35g taco seasoning pack, ensuring it is thoroughly combined with the mince and onion mixture. Cook for 1-2 minutes.
⏱️ 2 min
- 4
Add the 140g peas (fresh or frozen) to the mince mixture. Stir until the peas are heated through, about 3-5 minutes. Set aside. This recipe makes 3 servings of taco mince.
⏱️ 5 min
- 5
Prepare the Spud Lite Potatoes: Place 200g Spud Lite potatoes (whole) in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 3-5 minutes, or until slightly tender. This pre-cooks them for faster air frying.
⏱️ 5 min
- 6
Carefully remove the potatoes from the microwave. Once cool enough to handle, slice them into bite-sized pieces. Place the sliced potatoes back into the bowl and give them a good shake to rough up the edges slightly.
⏱️ 5 min
- 7
Transfer the potatoes to an air fryer basket (lining with parchment paper is optional). Air fry at 200°C (400°F) for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.
⏱️ 20 min•🌡️ 200
- 8
Prepare the Corn Salsa: Heat 1 teaspoon of oil in a frying pan over medium-high heat. Add the 100g corn and cook for 5-7 minutes, stirring occasionally, until lightly charred or browned.
⏱️ 7 min
- 9
Transfer the cooked corn to a mixing bowl. Add the 50g diced tomatoes, 20g diced onion, and a pinch of diced coriander/cilantro. Squeeze in the juice of 1/2 lime and add 1 teaspoon of Tajin seasoning, or to taste. Mix all ingredients thoroughly to combine.
⏱️ 5 min
- 10
Assemble the Loaded Taco Bowl: Place one serving of the prepared taco mince (approximately 185g) into a bowl. Add the air-fried Spud Lite potatoes and the corn salsa to the bowl.
⏱️ 3 min
- 11
Serve immediately and enjoy your Loaded Taco Bowl!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Taco Bowl
For the Taco Mince (Makes 3 servings)
- 500 g extra lean beef mince
- 1 taco seasoning pack, approximately 35g
- 1/2 onion, diced
- 140 g peas, fresh or frozen
- 1 tablespoon oil, for cooking, as needed
For the Corn Salsa (Makes one serve)
- 100 g corn
- 50 g tomatoes, diced
- 20 g onion, diced
- 1/2 lime, juice only
- 1 teaspoon Tajin seasoning, or to taste
- 1 pinch coriander/cilantro, diced
- 1 teaspoon oil, for cooking, as needed
For the Sides
- 200 g Spud Lite potatoes
Instructions
- 1
Prepare the Taco Mince: Heat 1 tablespoon of oil in a large pot or skillet over medium-high heat. Add the 500g extra lean beef mince and brown it, breaking it up with a spoon or spatula until no pink remains. This should take about 8-10 minutes.
⏱️ 10 min - 2
Add the 1/2 diced onion to the browned mince. Stir and cook for 5-7 minutes until the onions have softened.
⏱️ 7 min - 3
Stir in the 35g taco seasoning pack, ensuring it is thoroughly combined with the mince and onion mixture. Cook for 1-2 minutes.
⏱️ 2 min - 4
Add the 140g peas (fresh or frozen) to the mince mixture. Stir until the peas are heated through, about 3-5 minutes. Set aside. This recipe makes 3 servings of taco mince.
⏱️ 5 min - 5
Prepare the Spud Lite Potatoes: Place 200g Spud Lite potatoes (whole) in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 3-5 minutes, or until slightly tender. This pre-cooks them for faster air frying.
⏱️ 5 min - 6
Carefully remove the potatoes from the microwave. Once cool enough to handle, slice them into bite-sized pieces. Place the sliced potatoes back into the bowl and give them a good shake to rough up the edges slightly.
⏱️ 5 min - 7
Transfer the potatoes to an air fryer basket (lining with parchment paper is optional). Air fry at 200°C (400°F) for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.
⏱️ 20 min•🌡️ 200 - 8
Prepare the Corn Salsa: Heat 1 teaspoon of oil in a frying pan over medium-high heat. Add the 100g corn and cook for 5-7 minutes, stirring occasionally, until lightly charred or browned.
⏱️ 7 min - 9
Transfer the cooked corn to a mixing bowl. Add the 50g diced tomatoes, 20g diced onion, and a pinch of diced coriander/cilantro. Squeeze in the juice of 1/2 lime and add 1 teaspoon of Tajin seasoning, or to taste. Mix all ingredients thoroughly to combine.
⏱️ 5 min - 10
Assemble the Loaded Taco Bowl: Place one serving of the prepared taco mince (approximately 185g) into a bowl. Add the air-fried Spud Lite potatoes and the corn salsa to the bowl.
⏱️ 3 min - 11
Serve immediately and enjoy your Loaded Taco Bowl!
⏱️ 1 min