Taco Truck Protein Bowl! If You Dig This One Hit Me with a “

• servings: Recipe makes 5! Macros a
• total time: 37 minutes

Ingredients

32oz Top round steak

3 medium russet potatoes

80g Reduced fat cheddar

6 tbsp Nacho cheese

Pico de gallo (store-bought or homemade)

10 eggs

Taco seasoning, paprika, salt, pepper

For Fire Ranch Sauce:

300g Nonfat Greek yogurt

3 Garlic cloves

Lime

2 tbsp Fire sauce

50g Chipotle in adobo

3 tbsp Ranch seasoning

50ml Fat-free milk

Directions

Prepare Fire Ranch Sauce:

In a blender combine fire ranch Ingredients above and blend !

Prepare Potatoes (Oven Method):

Preheat your oven to 400°F (200°C).

Dice the russet potatoes into small, even cubes.

Toss the potatoes with olive oil, salt, pepper, paprika, and a pinch of taco seasoning.

Spread them evenly on a baking sheet and bake for 30 minutes or until crispy and golden, flipping halfway through.

Cook Steak (Griddle Method):

Preheat your griddle over medium-high heat.

Season the top round steak generously with salt, pepper, and taco seasoning.

Griddle the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.

Rest the steak for a few minutes, then dice it into bite-sized pieces.

Fry Eggs (Stovetop Method):

Heat a pan over medium heat and spray lightly with cooking spray or use a bit of oil.

Crack the 10 eggs into the pan, being careful not to break the yolks. Cook to your preference: sunny side up or over-easy, until the whites are fully set and the yolks remain runny (or cook fully for scrambled).

Season with a pinch of salt and pepper.

Assemble Taco Bowl: