Loaded Nacho Potato Steak Bowls
Directions
- 1Preheat the air fryer to 400°F (200°C).
- 2Cut russet potatoes into 1-inch cubes and toss with olive oil, salt, and pepper.
- 3Air fry potatoes at 400°F for 30 minutes, shaking halfway.
- 4Season steak with taco seasoning, paprika, garlic powder, salt, and pepper.
- 5Grill steak to 135° internal temperature.
- 6Hit the steak with a little lime juice and salt.
- 7Cube the steak.
- 8In a blender, combine fat-free cottage cheese, garlic cloves, diced jalapeño, Kraft cheese powder, reduced-fat cheddar, and Fairlife milk; blend until smooth.
- 9Sauté bell pepper, onion, and jalapeño until tender and slightly charred.
- 10Combine the cooked potatoes with the cheese sauce, sautéed vegetables, and 40 grams of reduced fat cheese.
- 11Layer bowls with crispy potatoes, steak, and vegetables; drizzle with cheese sauce.
Ingredients
- 900 grams russet potatoes
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- 0 salt
- 0 pepper
- 26 ounces top sirloin steak
- 1 packet taco seasoning
- 0 lime juice
- 40 grams bell pepper
- 40 grams onion
- 40 grams jalapeño
- 300 grams fat free cottage cheese
- 2 garlic cloves
- 1 tablespoon diced jalapeño
- 1 packet Kraft cheese powder
- 40 grams reduced fat cheese
- 50 ml reduced fat milk
Equipment
Air FryerGrill PanBlender or food processorSmall potBowls
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