Loaded Taco Potato Bowls
Serves 10
Directions
- 1Peel and dice the russet potatoes into small cubes.
- 2Boil the diced potatoes for about 5 minutes.
- 3Add the boiled potatoes to a baking sheet.
- 4Season the potatoes with garlic salt, smoked paprika, and onion powder until they change color.
- 5Bake the potatoes at 400°F for 20-22 minutes.
- 6While the potatoes are baking, cook the lean ground beef in a skillet.
- 7Add taco seasoning packets, red enchilada sauce, and fat-free cheddar cheese to the cooked ground beef and mix well.
- 8Top the baked potatoes with the cooked meat mixture.
- 9Add fresh chopped red onion, chopped tomatoes, and chopped jalapeños on top of the meat.
- 10Drizzle with nacho cheese sauce (optional).
- 11Divide the mixture evenly into 10 meal prep containers.
Ingredients
- 50 oz Russet Potatoes
- 1 Tbsp Garlic Salt
- 1 Tbsp Smoked Paprika
- 1 Tbsp Onion Powder
- 1 Tbsp Olive Oil
- 60 oz Lean Ground Beef (96/4)
- 2 oz Taco Seasoning Packets
- 0.5 Cup Red Enchilada Sauce
- 2 Cups Fat Free Cheddar Cheese
- 0.25 Cup Chopped Jalapeños
- 0.25 Cup Chopped Tomatoes
- 0.25 Cup Chopped Red Onion
- 0.5 Cup Nacho Cheese Sauce
Equipment
potbaking sheetskilletmeal prep containerspeelerknife
Tips
- To reheat the meal preps from frozen, add a few tablespoons of water to the container, cover with a wet paper towel, and microwave for around 5-6 minutes.
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