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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the potatoes and season them.
Spray the potatoes with cooking oil and air fry at 200 C for 20-30 minutes, shaking halfway through until golden and crispy.
Dice the cherry tomatoes and red onion, and finely chop the coriander for the pico de gallo. Season with salt and pepper, add lemon juice to taste, and set aside.
Cook the beef mince in a hot pan with cooking spray, pressing it flat and leaving it untouched for 1-2 minutes to brown.
Flip and break up the meat, then add the taco seasoning.
Add a touch of water to deglaze and cook for 1 minute until the sauce thickens.
Mix the Greek yoghurt, buffalo sauce, and sriracha together to make the sauce.
Add the potatoes to a bowl and top with the shredded cheese, then add the beef on top so the cheese melts.
Finish with the pico de gallo and the sauce.
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For a spicier kick, add more sriracha to the sauce.
Use any leftover taco seasoning for future recipes.
Can I use regular potatoes instead of spud lite?
Yes, regular potatoes can be used, but the cooking time may vary slightly.
Is there a substitute for Greek yoghurt?
You can use sour cream as a substitute for Greek yoghurt.
How can I make this dish vegetarian?
Replace the beef mince with a plant-based mince or cooked lentils.
Can I prepare the pico de gallo in advance?
Yes, pico de gallo can be prepared a few hours in advance and stored in the refrigerator.
What if I don't have an air fryer?
You can bake the potatoes in the oven at 200 C until they are crispy.
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