LOADED BEEF FRIES WITH JALAPEÑO RANCH

Prep

15 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

463

Protein

40g

Carbs

42g

Fat

15g

Ingredients

potato fries with olive oil spray, garlic powder, chili powder, salt, and pepper. Spread on a baking sheet and bake 25–30 minutes, flipping halfway, until golden and crispy. cook ground beef with onion and garlic until browned. Stir in tomato paste, beef broth, shredded cheese, garlic powder, chili powder, cumin, salt, and pepper. Simmer 2–3 minutes until saucy and well combined. cottage cheese, ranch seasoning, jalapeño juice, and pickled jalapeño slices until smooth. Thin with water to desired consistency. with beef mixture, drizzle with jalapeño ranch, and sprinkle with green onions. crispiness.
For the Fries:
600g (about 2 medium) russet potatoes, cut into fries
Olive oil spray
2 tsp garlic powder
1 tsp chili powder
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 bone broth
½ cup (56g) low-fat shredded cheddar cheese
2 tsp garlic powder
1 tsp chili powder
½ tsp cumin
Salt & pepper, to taste
For the Toppings:
2 green onions, sliced
For the Jalapeño Ranch Drizzle:
½ cup (120g) non-fat Greek yogurt
½ cup (113g) low-fat cottage cheese, blended smooth
1 tbsp ranch seasoning
1–2 tbsp jalapeño juice (from jar)
2–3 pickled jalapeño slices, blended in
Water, to thin as needed

Instructions

5 steps

1Prepare the Fries: Preheat oven to 425°F. Toss potato fries with olive oil spray, garlic powder, chili powder, salt, and pepper. Spread on a baking sheet and bake 25–30 minutes, flipping halfway, until golden and crispy.
2Cook the Beef: In a skillet over medium heat, cook ground beef with onion and garlic until browned. Stir in tomato paste, beef broth, shredded cheese, garlic powder, chili powder, cumin, salt, and pepper. Simmer 2–3 minutes until saucy and well combined.
3Make Jalapeño Ranch: Blend Greek yogurt, cottage cheese, ranch seasoning, jalapeño juice, and pickled jalapeño slices until smooth. Thin with water to desired consistency.
4Assemble: Divide fries among 4 servings. Top with beef mixture, drizzle with jalapeño ranch, and sprinkle with green onions.
5Serve Hot: Enjoy immediately for the best crispiness. For the Fries: 600g (about 2 medium) russet potatoes, cut into fries Olive oil spray 2 tsp garlic powder 1 tsp chili powder 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 bone broth ½ cup (56g) low-fat shredded cheddar cheese 2 tsp garlic powder 1 tsp chili powder ½ tsp cumin Salt & pepper, to taste For the Toppings: 2 green onions, sliced For the Jalapeño Ranch Drizzle: ½ cup (120g) non-fat Greek yogurt ½ cup (113g) low-fat cottage cheese, blended smooth 1 tbsp ranch seasoning 1–2 tbsp jalapeño juice (from jar) 2–3 pickled jalapeño slices, blended in Water, to thin as needed