PRP-Crispy Nacho Potato Bowl

25 mins
Serves 5
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Directions

  1. 1In a large skillet, brown 32 oz of 96/4 beef over medium-high heat, breaking it apart as it cooks.
  2. 2Once browned, add 2 cups of beef broth, 0.5 cup of tri-blend beans, and 0.5 cup of tomato paste.
  3. 3Stir in 4 tbsp chili powder, 1 tbsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, and 1 tsp cumin, 1 tsp pepper and some fresh garlic
  4. 4Let the mixture simmer on low heat for about 20 minutes, stirring occasionally, until thickened and well combined. Set aside.
  5. 5Cube 3 russet potatoes into bite-sized pieces, soak them for 30 min, dry them, and toss them in avocado oil, paprika, salt, pepper, and garlic.
  6. 6Bake at 425 for about 30 minutes until golden and crispy.
  7. 7In a small saucepan, combine 40g cream cheese, 1 cup evaporated milk, and 5 tbsp nacho cheese. Heat over medium, stirring constantly until the cheese melts and the mixture is smooth.
  8. 8Add 120g reduced-fat cheddar and stir until fully melted and smooth. Set aside.
  9. 9Transfer the potatoes to a large serving bowl or individual bowls. Pour the nacho cheese sauce over the potatoes.
  10. 10Spoon the prepared chili over the nacho potatoes, spreading it evenly to cover the dish.
  11. 11Drizzle 120g of ranch non-fat Greek yogurt sauce over the top for a cool, creamy finish. Add some red onion and chives as topping.

Ingredients

  • 32 oz 96/4 beef
  • 2 cups beef broth
  • 0.5 cup tri-blend beans
  • 0.5 cup tomato paste
  • 4 tbsp chili powder
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 fresh garlic
  • 3 russet potatoes
  • 120 g reduced-fat cheddar cheese
  • 40 g reduced-fat cream cheese
  • 1 cup 2% evaporated milk
  • 5 tbsp nacho cheese
  • 120 g ranch non-fat Greek yogurt sauce
  • 1 red onion
  • 1 chives

Equipment

large skilletair fryersmall saucepan