Loaded Nacho Potato Steak Bowls
Directions
- 1Preheat the air fryer to 400°F (200°C). Cut russet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Air fry for 15-20 minutes, shaking halfway through.
- 2Season the steak with taco seasoning, paprika, and garlic powder. Grill until 135° internal temperature. Slice thinly and toss with lime juice and salt.
- 3In a blender or food processor, combine fat-free cottage cheese, garlic cloves, diced jalapeño, Kraft cheese powder, reduced-fat cheddar cheese, and Fairlife milk. Blend until smooth and creamy.
- 4Sauté cubed bell pepper, onion, and sliced jalapeños until tender and slightly charred.
- 5Layer bowls with crispy potatoes, grilled steak, sautéed vegetables, and nacho cheese sauce.
Ingredients
- 900 grams russet potatoes
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 26 ounces top sirloin steak
- 1 packet taco seasoning
- 300 grams fat-free cottage cheese
- 2 garlic cloves
- 1 tbsp diced jalapeño
- 1 packet Kraft cheese powder
- 40 grams reduced-fat cheddar cheese
- 50 ml Fairlife milk
- 40 grams bell pepper
- 40 grams onion
- 40 grams jalapeño
- 1 tbsp lime juice
Equipment
air fryergrill panblender or food processorsmall pot
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