Loaded Taco Potato Bowls – Meal Prep Style
Recipe Summary
- These loaded taco potato bowls are a delicious and high-protein meal prep option, perfect for a healthy and satisfying meal throughout the week. Each serving contains 475 calories and 50g of protein, and they can be frozen for convenience.
All Ingredients - For the Cheesy Ground Beef
- Lean ground beef 24 ounces
- Taco seasoning packet 1
- Red enchilada sauce 1/4 cup
- Fat-free cheddar cheese 1 cup
All Ingredients - For the Potatoes
- Russet potatoes 20 ounces
- Olive oil 1 tablespoon
- Garlic salt to taste
- Smoked paprika to taste
- Onion powder to taste
All Ingredients - For Toppings
- Nacho cheese sauce drizzle
- Tomato 1 single, diced
- Light sour cream drizzle
- Cilantro for garnish
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Cook the Ground Beef
Add 24 ounces of lean ground beef to a hot pan. Chop it up and mix in one taco seasoning packet. Cook until the ground beef is completely browned.
Step 2: Prepare the Cheesy Beef Mixture
Once the ground beef is cooked, add 1/4 cup of red enchilada sauce and 1 cup of fat-free cheddar cheese to the pan. Stir until the cheese melts and everything is well combined.
Step 3: Prepare the Potatoes
Peel 20 ounces of Russet potatoes and dice them into even cubes. Add the diced potatoes to boiling water and cook for approximately until they are slightly soft.
Step 4: Season and Bake Potatoes
Drain the potatoes and transfer them to a baking sheet lined with foil. Top with 1 tablespoon of olive oil, then season with garlic salt, smoked paprika, and onion powder. Mix everything together to ensure the potatoes are evenly coated. Bake at 400°F (approximately 205°C) (200°C (approximately 390°F)) for approximately until golden and crispy.
Step 5: Dice the Tomato
While the potatoes are cooking, dice a single tomato and set it aside for topping.
Step 6: Assemble the Bowls
To assemble, top the cooked potatoes with the cheesy ground beef mixture. Drizzle with nacho cheese sauce, add the fresh diced tomatoes, and then drizzle with light sour cream. Garnish with cilantro on top.
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