High Protein Cheesy Nacho Beef & Potato Bowls

50m
Serves 4
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Directions

  1. 1Peel and dice potatoes, then boil for 5-10 minutes until soft.
  2. 2Pat potatoes completely dry, add light cooking oil spray, and seasonings.
  3. 3Air fry or oven bake at 200C/400F until golden brown.
  4. 4Cook extra lean beef mince with diced onion, garlic, and jalapeño.
  5. 5Add taco seasoning, once browned, add salsa and tomato paste, and mix well.
  6. 6For the cheese sauce, mix grated cheddar cheese with cornflour, then add fat-free evaporated milk.
  7. 7Continuously mix and cook on low heat until smooth and creamy.
  8. 8Optionally, add hot sauce and paprika for flavor.
  9. 9Divide the meat, potatoes, and cheese sauce into four servings.
  10. 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