LOADED TACO STREET CORN BOWL

Lunch/Dinner

Prep

15 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

548

Protein

45g

Carbs

46g

Fat

18g

Ingredients

potatoes with olive oil spray, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and crispy. ground beef with diced onion. Add taco seasoning, beef broth, and bouillon. Simmer 3–5 minutes until saucy. Stir in cheddar cheese if using. microwave until heated through. Season lightly with
salt if needed. pepper, mayo, chipotle pepper, lime juice, honey, and salt until smooth and drizzle-able. with beef, street corn, guacamole, pico de gallo, and drizzle generously with creamy chili-lime sauce. completely and portion into containers for meal prep.
For the Potatoes:
600g russet potatoes, cubed
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper, to taste
Olive oil spray
For the Beef:
1½ lbs (680g) lean ground beef (93/7), raw
1 small white onion, diced
1 packet (28g) low-sodium taco seasoning
¼ cup (60ml) beef bone broth
1 tbsp beef bouillon
½ cup shredded cheddar cheese (optional – not included in macros)
For the Street Corn:
1½ cups frozen street corn kernels
For the Creamy Chili-Lime Sauce:
½ cup (113g) non-fat Greek yogurt
1 roasted red pepper
1 tbsp light mayo
1 chipotle pepper in adobo Juice of 1 lime
½ tsp honey Pinch of salt
For the Toppings:
½ cup light guacamole
½ cup pico de gallo
Fresh chopped cilantro

Instructions

6 steps

1Cook the Potatoes: Preheat oven to 425°F. Toss potatoes with olive oil spray, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
2Cook the Beef: In a skillet over medium heat, brown ground beef with diced onion. Add taco seasoning, beef broth, and bouillon. Simmer 3–5 minutes until saucy. Stir in cheddar cheese if using.
3Heat the Street Corn: Warm street corn in a skillet or microwave until heated through. Season lightly with salt if needed.
4Make the Sauce: Blend Greek yogurt, roasted red pepper, mayo, chipotle pepper, lime juice, honey, and salt until smooth and drizzle-able.
5Assemble Bowls: Divide potatoes between bowls, top with beef, street corn, guacamole, pico de gallo, and drizzle generously with creamy chili-lime sauce.
6Serve: Enjoy warm immediately, or let cool completely and portion into containers for meal prep. For the Potatoes: 600g russet potatoes, cubed 1 tsp garlic powder 1 tsp smoked paprika Salt & black pepper, to taste Olive oil spray For the Beef: 1½ lbs (680g) lean ground beef (93/7), raw 1 small white onion, diced 1 packet (28g) low-sodium taco seasoning ¼ cup (60ml) beef bone broth 1 tbsp beef bouillon ½ cup shredded cheddar cheese (optional – not included in macros) For the Street Corn: 1½ cups frozen street corn kernels For the Creamy Chili-Lime Sauce: ½ cup (113g) non-fat Greek yogurt 1 roasted red pepper 1 tbsp light mayo 1 chipotle pepper in adobo Juice of 1 lime ½ tsp honey Pinch of salt For the Toppings: ½ cup light guacamole ½ cup pico de gallo Fresh chopped cilantro