POTATO TACO BOWLS ๐ฎ healthy, filling, delicious and never get old. A staple for us! ๐ซถ๐ผ Ingredients: 2 lbs russet potatoes (32 oz) 1 tbsp olive oil (15 ml) 2 tbsp taco seasoning divided big pinch salt 1 lb lean ground beef (93/7) 1 tbsp tomato paste 2 small roma tomato (106 g) chopped 1 cup iceberg lettuce (72 g) shredded 1/4 cup cotija cheese (28 g) pickled onions for topping Southwest sauce: 2/3 cup non fat plain greek yogurt (150 g) or sour cream 1/4 cup red salsa (60 g) 1/2 tbsp taco seasoning Instructions: 1. If you donโt have some already, start by making a quick batch of pickled onions. Recipe is on my site. 2. Preheat oven to 425 F and line a half baking sheet with parchment. Scrub potatoes clean and pat dry. Chop potatoes into 1/4โ cubes, add to a large mixing bowl, and toss with olive oil and 1 tbsp taco seasoning. 3. Spread potatoes evenly onto the baking sheet and sprinkle with a big pinch of salt. Bake for 30 minutes, flipping halfway. 4. While potatoes are baking, cook the taco meat. Add ground beef to a hot frying pan and cook, breaking apart into small pieces until fully browned. Remove excess fat/liquid, then add taco seasoning, tomato paste and 1/4 cup water, stirring to combine. Remove from heat. 5. Make the sauce by combining greek yogurt, salsa and taco seasoning. 6. Once the potatoes are done, assemble the bowls by layering potatoes, taco meat, tomato, lettuce, cotija cheese, pickled onions, and lots of sauce. Enjoy immediately! Per bowls: (makes 4) 461cals/34P/50C/14F Full printable recipe + pickled onion recipe are at myproteinpantry.com or at the ๐ in my bio โจ Enjoy!
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