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

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Onion Powder: Finely minced fresh onion
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Ground Cumin: Cumin seeds, toasted and ground
• Instead of Paprika: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Taco Lime Seasoning: Taco seasoning + lime zest
• Instead of Bell Peppers: Frozen mixed peppers
• Instead of Onions: Shallots
• Instead of Protein Pasta: Whole‑wheat pasta, Legume pasta
• Instead of Plain Greek Yogurt: Regular yogurt, Skyr
• Instead of Cream Cheese: Neufchatel cheese, Greek yogurt only
• Instead of Chunky Mild Salsa: Pico de gallo, Tomato sauce with chili
• Instead of Mexican Pork Cheese: Shredded cheddar, Queso fresco

Equipment Needed

• Large Skillet or Sauté Pan
• Large Pot
• Colander
• Mixing Bowl
• Spatula or Wooden Spoon
• Measuring Spoons
• Kitchen Scale (optional)
• Meal Prep Containers

Critical Steps — Do Not Skip

• Ensure ground beef is fully browned before adding vegetables.
• Cook pasta al dente; overcooked pasta will become mushy when mixed.
• Whisk the yogurt and cream cheese until completely smooth to avoid lumps.

Chef Tips from the Video

• Toast the taco lime seasoning briefly in the dry pan before adding the beef for an extra depth of flavor.
• Use a mix of red and yellow bell peppers for a brighter visual appeal.
• For a spicier kick, stir in a pinch of cayenne pepper with the other spices.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers.

Freezer: Up to 2 months; thaw overnight in the fridge before reheating.

Room temperature: Not recommended; food safety risk.

Make-Ahead Tips

• The bowls reheat well in the microwave (2‑3 minutes) or on the stovetop with a splash of water.
• If you prefer a fresher texture, keep the salsa separate and stir in just before eating.

Frequently Asked Questions