PRP-Crispy Nacho Potato Bowl
Directions
- 1In a large skillet, brown 32 oz of 96/4 beef over medium-high heat, breaking it apart as it cooks.
- 2Once browned, add 2 cups of beef broth, 0.5 cup of tri-blend beans, and 0.5 cup of tomato paste.
- 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
- 4Let the mixture simmer on low heat for about 20 minutes, stirring occasionally, until thickened and well combined. Set aside.
- 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.
- 6Bake at 425 for about 30 minutes until golden and crispy.
- 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.
- 8Add 120g reduced-fat cheddar and stir until fully melted and smooth. Set aside.
- 9Transfer the potatoes to a large serving bowl or individual bowls. Pour the nacho cheese sauce over the potatoes.
- 10Spoon the prepared chili over the nacho potatoes, spreading it evenly to cover the dish.
- 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
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