CFG taco bowls makes 10

Ingredients

• 4 lb Ground Beef (80% lean, preferably fresh)
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Ground Cumin
• 1 tbsp Paprika
• 1 tsp Black Pepper (Freshly ground)
• 15 g Taco Lime Seasoning (Store‑bought three‑pack from the creator’s page)
• 400 g Bell Peppers (Mixed colors, diced)
• 200 g Onions (Diced)
• 16 oz Protein Pasta (High‑protein, gluten‑free if desired)
• 350 g Plain Greek Yogurt (Full‑fat for creaminess)
• 30 g Cream Cheese (1/3‑fat, softened)
• 1 bottle Chunky Mild Salsa (Approximately 16 oz)
• 1 bag Mexican Pork Cheese (Shredded, about 8 oz)

Instructions

1. Brown the Beef

   Heat the large skillet over medium‑high heat. Add the 4 lb ground beef, breaking it up with a spatula. Sprinkle with onion powder, garlic powder, cumin, paprika, black pepper and the 15 g taco lime seasoning. Cook, stirring occasionally, until the meat is fully browned and no longer pink.

   Time: PT5M

   Temperature: medium‑high heat

2. Add Vegetables

   Stir in the diced bell peppers (400 g) and onions (200 g). Mix well, then cover the skillet with a lid and let the vegetables soften for about 8 minutes.

   Time: PT8M

   Temperature: medium heat

3. Cook the Protein Pasta

   While the beef simmers, bring a large pot of water to a rolling boil. Add a pinch of salt and the 16 oz protein pasta. Cook according to package directions (usually 8‑10 minutes) until al dente, then drain in a colander.

   Time: PT10M

   Temperature: high heat

4. Prepare the Creamy Taco Sauce

   In a mixing bowl, combine the 350 g plain Greek yogurt, 30 g softened 1/3‑fat cream cheese, and an additional pinch of the taco lime seasoning if desired. Whisk until smooth and creamy.

   Time: PT3M

5. Combine All Components

   Return the drained pasta to the skillet with the beef and vegetables. Add the shredded Mexican pork cheese (entire bag), the prepared yogurt‑cream cheese sauce, and the whole bottle of chunky mild salsa. Stir continuously until the cheese melts and everything is evenly coated.

   Time: PT5M

   Temperature: medium heat

6. Portion for Meal Prep

   Divide the finished taco bowl mixture evenly among 8 meal‑prep containers. Allow to cool slightly before sealing.

   Time: PT5M

Nutrition Facts

Calories

470

Protein

45g

Carbohydrates

12g

Fat

22g

Fiber

2g