High Protein Cheesy Nacho Beef & Potato Bowls
Directions
- 1Peel and dice potatoes, then boil for 5-10 minutes until soft.
- 2Pat potatoes completely dry, add light cooking oil spray, and seasonings.
- 3Air fry or oven bake at 200C/400F until golden brown.
- 4Cook extra lean beef mince with diced onion, garlic, and jalapeño.
- 5Add taco seasoning, once browned, add salsa and tomato paste, and mix well.
- 6For the cheese sauce, mix grated cheddar cheese with cornflour, then add fat-free evaporated milk.
- 7Continuously mix and cook on low heat until smooth and creamy.
- 8Optionally, add hot sauce and paprika for flavor.
- 9Divide the meat, potatoes, and cheese sauce into four servings.
- 10Add light sour cream and cilantro/coriander on top.
Ingredients
- 1 KG Peeled & Diced Potatoes
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 720 g Extra Lean Beef Mince
- 0.5 Diced Onion
- 0.5 Diced Garlic
- 0.5 Diced Jalapeño
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Chilli Powder
- 300 g Salsa
- 80 g Tomato Paste
- 140 g Light Cheddar Cheese
- 1 tsp Cornflour
- 250 ml Fat Free Evaporated Milk
- 25 g Hot Sauce
- 0.5 tsp Smoked Paprika
- 45 g Light Sour Cream
- 4 Cilantro/Coriander
Equipment
baking traypotfrying pan
Tips
- Use Carisma potatoes for 25% less carbs
- Keep the stove on low heat when making the cheese sauce and stir continuously
- Boil potatoes before baking for a crispy outside and soft inside
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