CHEESY TACO BEEF & POTATO BOWLS WITH CREAMY CHIPOTLE SAUCE

Prep

10 Mins

Cook

25-30 Mins

Serves

Macros per serving

Calories

451

Protein

47g

Carbs

32g

Fat

15g

Ingredients

potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. ground beef and onion until beef is browned and onion is softened. Drain excess fat if needed. Cook for 2–3 more minutes until well combined. ingredients and blend until smooth, adding water as needed for desired consistency. mixture, shredded lettuce, and cheddar cheese. Drizzle with creamy chipotle sauce and add
optional toppings if desired.
For the Bowl:
2 medium russet potatoes (600g), diced
1½ tsp (7ml) olive oil or spray
1 tsp (3g) smoked paprika
½ tsp (2g) garlic powder
Salt & pepper, to taste
1½ lb (680g) ground beef (95/5), raw
½ white onion (75g), diced
2 tbsp (33g) tomato paste
1 tbsp (8g) taco seasoning
Salt, to taste
½ cup (56g) reduced-fat shredded cheddar cheese
4 cups shredded lettuce Creamy Chipotle Sauce:
½ cup (120g) non-fat Greek yogurt
1 chipotle pepper in adobo + 1 tsp adobo
1 clove garlic (or ½ tsp garlic powder) Juice of 1 lime
Salt, to taste
Water, to thin as needed
Optional Toppings:
Chopped cilantro Diced jalapeños Green onion Lime wedge

5 steps

1Preheat oven to 425°F (218°C). Toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
2In a large skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is softened. Drain excess fat if needed.
3Stir in tomato paste, taco seasoning, and salt. Cook for 2–3 more minutes until well combined.
4In a blender, combine all Creamy Chipotle Sauce ingredients and blend until smooth, adding water as needed for desired consistency.
5Assemble bowls with roasted potatoes, taco beef mixture, shredded lettuce, and cheddar cheese. Drizzle with creamy chipotle sauce and add optional toppings if desired. For the Bowl: 2 medium russet potatoes (600g), diced 1½ tsp (7ml) olive oil or spray 1 tsp (3g) smoked paprika ½ tsp (2g) garlic powder Salt & pepper, to taste 1½ lb (680g) ground beef (95/5), raw ½ white onion (75g), diced 2 tbsp (33g) tomato paste 1 tbsp (8g) taco seasoning Salt, to taste ½ cup (56g) reduced-fat shredded cheddar cheese 4 cups shredded lettuce Creamy Chipotle Sauce: ½ cup (120g) non-fat Greek yogurt 1 chipotle pepper in adobo + 1 tsp adobo 1 clove garlic (or ½ tsp garlic powder) Juice of 1 lime Salt, to taste Water, to thin as needed Optional Toppings: Chopped cilantro Diced jalapeños Green onion Lime wedge