BEEF TACO BOWL: Low Calorie, High Protein Meal Prep!

Ingredients

• 300 g Yukon Gold Potatoes (cut into 1½‑inch cubes)
• 30 mL Olive Oil (extra‑virgin preferred)
• 50 mL Garlic Powder (granulated)
• 15 mL Taco Seasoning Blend (TXMX) (store‑bought or homemade blend)
• to taste Salt
• to taste Black Pepper
• 750 g Extra Lean Ground Beef (90 % lean, preferably grass‑fed)
• as needed Low‑Calorie Oil Spray (for skillet coating)
• 100 g Red Onion (diced for beef)
• 100 g Corn (fresh or canned, drained)
• 100 g Tomato (seeded and diced)
• 50 g Red Onion (diced for salsa)
• 10 g Green Onion (thinly sliced)
• 5 g Cilantro (roughly chopped)
• 15 mL Lime Juice (freshly squeezed)
• 10 mL Salt (for salsa seasoning)
• 30 mL Mayonnaise (regular or light)
• 10 mL Valentina Hot Sauce (adjust to heat preference)

Instructions

1. Prepare Roasted Potatoes

   Preheat oven to 450°F. Cut Yukon Gold potatoes into 1½‑inch cubes, place in a bowl, add olive oil, garlic powder, taco seasoning, salt and pepper, and toss until evenly coated. Spread on a foil‑lined baking sheet in a single layer.

   Time: PT10M

   Temperature: 450°F

2. Roast Potatoes

   Place the baking sheet in the oven and roast for 30 minutes, turning halfway through.

   Time: PT30M

   Temperature: 450°F

3. Cook Seasoned Ground Beef

   Spray a skillet with low‑calorie oil spray and heat on high. Add ground beef and sauté for 5 minutes, breaking up clumps, until browned. Add diced red onion and continue cooking on medium‑high for another 5 minutes until translucent.

   Time: PT10M

4. Season Beef

   Stir in taco seasoning, garlic powder, and a pinch of salt. Cook for an additional 5‑10 minutes, allowing the spices to release their oils and the meat to caramelize.

   Time: PT5M

5. Make Corn Salsa

   Dice the tomato, remove seeds, then dice again into ¼‑inch pieces. Combine diced tomato, corn, red onion, green onion, and cilantro in a bowl. Add lime juice and salt, then toss gently.

   Time: PT10M

6. Prepare Spicy Mayo

   In a small bowl, mix mayonnaise with Valentina hot sauce until smooth.

   Time: PT1M

7. Assemble the Bowl

   Divide roasted potatoes and seasoned beef into four meal‑prep containers. Top each with a generous scoop of corn salsa and drizzle spicy mayo over the top.

   Time: PT3M

8. Heat (Optional)

   If you prefer a warm bowl, microwave the assembled container for 2 minutes, or until the salsa and mayo are heated through.

   Time: PT2M

Nutrition Facts

Calories

436

Protein

30 g

Carbohydrates

40 g

Fat

15 g

Fiber

5 g