Cheesy Beef Taco Potato Bowls

• portions: 4

Ingrédients

Potatoes

• 800g Raw Cubed Potatoes

• Taco Seasoning Mix

• 2 tsp Olive Oil

Chipotle Spicy Sauce

• 100g Fat Free Yogurt

• 80g Light Mayo (Brand: Hellmans)

• 50g Chipotle Chilli Paste (Brand: Waitrose)

• 20g Hot Sauce

• 20g Honey

• Salt, Paprika, Garlic Powder

• Pico de Gallo

• 2 Large Tomatoes Chopped

• 1 Large Red Onion Chopped

• 1/2 Red & Green Bell Peppers Chopped

• Big Handful Coriander chopped

• Salt, Pepper, Garlic, Cumin, Paprika

• 1 Whole Lime Juice

Taco Beef

• 800g Lean Minced Beef (Topside Beef)

• 20g Tomato Paste

• Taco Seasoning Mix

• Grated Mozzarella or any low fat cheese

• 15g Grass Fed Butter for cooking

Instructions

1. Season the potatoes thoroughly and mix till well coated. Make sure you don’t over cook them

2. Make the sauce in advance and store in the fridge to use for any other meal

3. Same thing with the Pico/Salsa, store in a container in batches

4. Cook the beef till brown then add all the ingredients. You can add a little water to add moisture if it’s too dry

5. Reheat the potatoes and beef only. You can store the salsa separately to make it easier

Notes

522 Calories | 54g Protein | 42g Carbs | 14g Fat