Serves 10
Directions
- 1Peel some russet potatoes.
- 2Dice the peeled russet potatoes into small cubes.
- 3Boil the potato cubes for about 5 minutes.
- 4Add the boiled potato cubes to a baking sheet.
- 5Season the potatoes with garlic salt, smoked paprika, onion powder, and olive oil.
- 6Bake the potatoes at 400F for 20-22 minutes.
- 7Cook the lean ground beef in a pan.
- 8Add taco seasoning packets to the cooked ground beef.
- 9Add red enchilada sauce to the ground beef mixture.
- 10Add fat-free cheddar cheese to the ground beef mixture and mix until melted and well combined.
- 11Top the cooked potatoes with the seasoned ground beef.
- 12Garnish with chopped red onions, chopped tomatoes, and chopped jalapeños.
- 13Drizzle with nacho cheese sauce.
- 14Divide the loaded taco potatoes 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 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
potato peelerknifecutting boardpotbaking sheetpanmeal prep containers
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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