Potato Mexican Fiesta Bowls
Serves 8
Directions
- 1Cut up 680g of petite red gourmet potatoes.
- 2Season the cut potatoes with salt, pepper, and paprika.
- 3Spray the potatoes with five calorie spray.
- 4Shake the potatoes to coat them evenly.
- 5Spread the potatoes evenly on a pan.
- 6Bake the potatoes in the oven at 430 degrees for 30 minutes.
- 7Cook 3 pounds of 96/4 lean ground beef in a pan.
- 8Season the beef with 7g chipotle seasoning and 7g taco seasoning.
- 9Add 8 ounces of chopped onions and 16 ounces of chopped peppers to the beef.
- 10Mix the beef and vegetables and let them cook with a lid on.
- 11Prepare the sauce by mixing 300g plain Greek yogurt, 40g feta cheese, 30g lime juice, 8g garlic powder, 3g salt, and 2g pepper.
- 12Once the beef is done, add one can of Hunts fire roasted tomatoes, one drained can of fire roasted corn, and one drained can of kidney beans.
- 13Mix everything together and let it simmer for about five more minutes to thicken.
- 14Add one entire bag of pepper jack cheese to the beef mixture.
- 15Add the high-protein sauce to the beef mixture.
- 16Give everything one last mix.
- 17Portion the finished meal into eight meal prep containers.
Ingredients
- 680 g petite red gourmet potatoes
- salt
- pepper
- paprika
- five calorie spray
- 3 lbs 96/4 lean ground beef
- 7 g chipotle seasoning
- 7 g taco seasoning
- 8 oz diced white onions
- 16 oz diced bell peppers
- 1 can Hunts fire roasted tomatoes
- 1 can fire roasted corn, drained
- 1 can kidney beans, drained
- 300 g plain Greek yogurt
- 40 g feta crumbled cheese
- 30 g lime juice
- 8 g garlic powder
- 3 g salt
- 2 g pepper
- 1 bag pepper jack cheese
Equipment
bowlpanovenlidmeal prep containers
Tips
- Spread potatoes evenly on the pan for even cooking.
- Make sure all meal prep containers weigh the same.
- For freezer reheating, add a little water and heat for 5 minutes.
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