Crispy Taco Bowls

Ingredients

• 2 lb Boneless beef or chicken thighs, minced (Use beef or chicken thighs.)
• 1 tbsp Fresh garlic, minced
• 2 tbsp Tomato paste
• Salt (To taste.)
• 1 tbsp Garlic powder (For the taco meat.)
• 1 tbsp Onion powder
• 1 tbsp Ground cumin
• 1 tsp Cajun seasoning (For the taco meat.)
• 1 tsp Smoked paprika
• 1 tsp Black pepper (For the taco meat.)
• 0.5 cup Water
• Oil (For cooking the taco meat.)
• 5 Large potatoes, peeled and diced (Cut into cubes.)
• Salt (For the potatoes; to taste.)
• 1 tbsp Cajun seasoning (For the potatoes.)
• 1 tsp Black pepper (For the potatoes.)
• Garlic powder (For the potatoes; quantity not specified in the source.)
• 1 tbsp Cornstarch
• 4 tbsp Oil (For the potatoes.)
• 6 Large tortillas
• 2 tbsp Oil (For frying the tortillas; additional oil for frying is listed in the source.)
• 1 cup Fresh salsa (For topping.)
• 0.5 cup Sour cream (For topping.)
• 1 cup Shredded mozzarella or mixed cheese (For topping and broiling.)
• Tomato salsa (For topping; quantity not specified.)
• Guacamole (For topping; quantity not specified.)

Steps

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Heat 2 tablespoons of oil in a skillet over medium heat.

3. 3

   Fry each tortilla for 30–45 seconds on each side, until golden and puffed.

4. 4

   Remove each tortilla and shape it over an oven-safe bowl. Repeat with the remaining tortillas.

5. 5

   Bake the shaped tortillas for 15–20 minutes, or until crispy and golden brown.

6. 6

   Heat oil in a pan over medium heat for the taco meat.

7. 7

   Add the minced beef or chicken and cook until browned, breaking it into small pieces as it cooks.

8. 8

   Add the minced garlic, tomato paste, salt, garlic powder, onion powder, cumin, Cajun seasoning, smoked paprika, and black pepper. Mix well.

9. 9

   Add the water, cover the pan, and simmer for 5 minutes.

10. 10

    Uncover and continue cooking until the meat is fully cooked and the water has been absorbed.

11. 11

    Combine the diced potatoes, salt, black pepper, garlic powder, Cajun seasoning, and cornstarch in a bowl. Mix well.

12. 12

    Add the oil to the seasoned potatoes and mix to coat.

13. 13

    Air-fry the potatoes at 400°F (200°C) for 20–25 minutes, or until golden brown and crispy.

14. 14

    Fill each crispy tortilla bowl with crispy potatoes, followed by a layer of taco meat.

15. 15

    Add the shredded cheese and broil in the oven for 1–2 minutes, until melted.

16. 16

    Top with fresh salsa, tomato salsa, guacamole, sour cream, or other desired toppings. Serve immediately.

Notes

The source lists oil for frying without a total quantity, while the tortilla instructions specify 2 tablespoons for the skillet. The amount of garlic powder for the potatoes and the amounts of tomato salsa and guacamole are not specified. Use an oven-safe bowl to shape each tortilla.

Nutrition per serving

• main
• Mexican-inspired
• taco bowl
• crispy
• air-fried
• broiled
• family-style