Directions
- 1Peel and dice 1kg of potatoes.
- 2Boil the potatoes for 5-10 minutes until soft.
- 3Completely dry the boiled potatoes using paper towels.
- 4Lightly spray the potatoes with cooking oil and season with 1tsp of salt, 1tsp onion powder, 1tsp garlic powder, 1tsp oregano, and 1tsp smoked paprika.
- 5Air fry or oven bake the potatoes at 200°C/400°F for 20-25 minutes (air fryer) or 30-35 minutes (oven), flipping halfway.
- 6Cook 720g of extra lean beef mince with ½ diced onion, ½ diced garlic, and ½ diced jalapeño.
- 7Add taco seasoning (recipe provided in the video) and once browned, add 300g of salsa and 80g tomato paste.
- 8Mix until well combined.
- 9In a separate pan, make the nacho cheese sauce by combining 140g of grated light cheddar cheese with 1tsp cornflour and 250ml of fat-free evaporated milk.
- 10Continuously mix and cook on low heat until smooth and creamy. Optionally, add 25g of hot sauce and ½ tsp of paprika.
- 11Equally distribute the cooked beef, crispy potatoes, and nacho cheese sauce into 4 servings.
- 12Top with 45g of light sour cream and cilantro/coriander per bowl.
Ingredients
- 1 KG Peeled & Diced Potatoes
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 720 g Extra Lean Beef Mince
- 0.5 Diced Onion
- 0.5 Diced Garlic
- 0.5 Diced Jalapeño
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Chilli Powder
- 300 g Salsa
- 80 g Tomato Paste
- 140 g Light Cheddar Cheese
- 1 tsp Cornflour
- 250 ml Fat Free Evaporated Milk
- 25 g Hot Sauce
- 0.5 tsp Paprika
- 45 g Light Sour Cream
- 4 Cilantro/Coriander
Equipment
frying panbaking traybowl
Tips
- Use Carisma potatoes for 25% less carbs.
- Cook nacho cheese sauce on LOW heat, stirring continuously.
- Boil potatoes before baking/air frying for extra crispy exterior and soft interior, making it perfect for meal prep
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