SMOKY LOADED CHIPOTLE BEEF & POTATO BOWL

Prep

15 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

411

Protein

45g

Carbs

33g

Fat

11g

Ingredients

potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and bake for 25–30 minutes, flipping halfway until golden and crispy. over medium heat. Add ground beef, diced onion, and garlic. Cook until browned. Stir in tomato paste, broth, chipotle seasoning, salt, and pepper. Simmer for 2–3 minutes until sauce thickens and coats the beef. yogurt, mayo, jalapeño juice, ranch seasoning, and lime juice until smooth. Add a splash of water if needed to thin. bowls. Top with chipotle beef mixture, drizzle with jalapeño ranch, and add a scoop of guacamole and pico de gallo. and enjoy!
For the Potatoes:
600g (about 2 medium) russet potatoes, diced small
1 tsp olive oil or light cooking spray
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper, to taste
For the Beef:
1 lb (454g) lean ground beef (93/7)
½ white onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp beef broth or water
1–2 tsp chipotle seasoning (or mix of chili powder, smoked paprika & cumin)
Salt & pepper, to taste
For the Jalapeño Ranch Drizzle:
½ cup (120g) non-fat Greek yogurt
2 tbsp (30g) light mayo
1 tbsp pickled jalapeño juice
½ packet (6g) ranch seasoning mix Dash of lime juice (optional)
For the Toppings:
1 tbsp (15g) guacamole or mashed avocado per bowl
2 tbsp (30g) fresh pico de gallo per bowl
Green onions or cilantro, for garnish

Instructions

5 steps

1Cook the Potatoes: Preheat oven to 425°F. Toss diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and bake for 25–30 minutes, flipping halfway until golden and crispy.
2Cook the Beef: While potatoes cook, heat a skillet over medium heat. Add ground beef, diced onion, and garlic. Cook until browned. Stir in tomato paste, broth, chipotle seasoning, salt, and pepper. Simmer for 2–3 minutes until sauce thickens and coats the beef.
3Prepare the Jalapeño Ranch: Whisk or blend Greek yogurt, mayo, jalapeño juice, ranch seasoning, and lime juice until smooth. Add a splash of water if needed to thin.
4Assemble Bowls: Divide roasted potatoes among 4 bowls. Top with chipotle beef mixture, drizzle with jalapeño ranch, and add a scoop of guacamole and pico de gallo.
5Finish & Serve: Garnish with green onions or cilantro and enjoy! For the Potatoes: 600g (about 2 medium) russet potatoes, diced small 1 tsp olive oil or light cooking spray ½ tsp garlic powder ½ tsp smoked paprika Salt & pepper, to taste For the Beef: 1 lb (454g) lean ground beef (93/7) ½ white onion, diced 2 cloves garlic, minced 2 tbsp tomato paste 2 tbsp beef broth or water 1–2 tsp chipotle seasoning (or mix of chili powder, smoked paprika & cumin) Salt & pepper, to taste For the Jalapeño Ranch Drizzle: ½ cup (120g) non-fat Greek yogurt 2 tbsp (30g) light mayo 1 tbsp pickled jalapeño juice ½ packet (6g) ranch seasoning mix Dash of lime juice (optional) For the Toppings: 1 tbsp (15g) guacamole or mashed avocado per bowl 2 tbsp (30g) fresh pico de gallo per bowl Green onions or cilantro, for garnish