Cheesy Beef Taco Potato Bowls
Serves 4
Directions
- 1Slice the potatoes into small cubes.
- 2Add the taco seasoning mix and olive oil.
- 3Mix well.
- 4Oven for 22 minutes at 200°C or air fry for 20 minutes at 200°C.
- 5Make the chipotle spicy sauce with low fat yogurt, light mayo, chipotle chili paste, hot sauce, honey, salt, paprika and garlic powder.
- 6Blend till smooth and creamy.
- 7Bottle up and store for weeks.
- 8For the fresh salsa, you need chopped tomatoes, red onion, bell peppers, coriander, spice blend and lime juice.
- 9Mix till well combined.
- 10Get a pan on high heat, add grass fed butter, then cook the beef for 8 minutes before adding tomato paste and more taco seasoning mix.
- 11Mix and cook for 4 minutes.
- 12Add grated mozzarella.
- 13Distribute everything equally into four servings.
Ingredients
- 800 g Raw Potatoes
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Chilli Powder
- 1 tsp Oregano
- 1 Serving Taco Seasoning Mix
- 2 tsp Olive Oil
- 100 g Fat Free Yogurt
- 80 g Light Mayo
- 50 g Chipotle Chilli Paste
- 20 g Hot Sauce
- 20 g Honey
- Salt
- Paprika
- Garlic Powder
- 2 Large Tomatoes Chopped
- 1 Large Red Onion Chopped
- 0.5 Red Bell Peppers Chopped
- 0.5 Green Bell Peppers Chopped
- Big Handful Coriander chopped
- Salt
- Pepper
- Garlic
- Cumin
- Paprika
- 1 Whole Lime Juice
- 800 g Raw Lean Minced Beef
- 20 g Tomato Paste
- 1.5 Serving Taco Seasoning Mix
- Grated Mozzarella
- 15 g Grass Fed Butter
Equipment
OvenAir FryerBlenderPan
Tips
- Season the potatoes thoroughly and mix till well coated. Make sure you don’t over cook them
- Make the sauce in advance and store in the fridge to use for any other meal
- Same thing with the Pico/Salsa, store in a separate container in batches
- Cook the beef till brown then add all the ingredients. You can add a little water to add moisture if it’s too dry
- Reheat the potatoes and beef only. You can store the salsa separately to make it easier
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