Step-by-Step Instructions

1. 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.

2. 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.

3. 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 5 minutes until they are slightly soft.

4. 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 (200°C) for approximately 35 minutes until golden and crispy.

5. 5.Dice the Tomato

   While the potatoes are cooking, dice a single tomato and set it aside for topping.

6. 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.