Loaded Nacho Potato Steak Bowls
Directions
- 1Preheat air fryer to 400°F. Cut russet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Air fry for 15-20 minutes, shaking halfway through.
- 2Season steak with taco seasoning, paprika, garlic powder, salt, and pepper. Grill on both sides for 4-5 minutes per side (adjust for desired doneness). Let it rest, then slice thinly.
- 3Sauté diced bell pepper, onion, and jalapeño until tender and slightly charred.
- 4Blend fat-free cottage cheese, garlic, jalapeño, Kraft cheese powder, cheddar cheese, and milk until smooth and creamy. Heat on low until warmed through.
- 5Layer bowls with crispy potatoes, grilled steak, sautéed veggies, and nacho cheese sauce.
Ingredients
- 900 grams russet potatoes
- 0 olive oil
- 0 salt
- 0 pepper
- 0 paprika
- 2 cloves garlic
- 300 grams fat free cottage cheese
- 1 tbsp diced jalapeño
- 1 packet Kraft cheese powder
- 40 grams reduced-fat cheddar cheese
- 50 ml fat free milk
- 26 ounces top sirloin steak
- 0 taco seasoning
- 40 grams bell pepper
- 40 grams onion
- 0 lime juice
Equipment
air fryergrill panblender or food processorsmall potbowls
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