My cookbook is awesome

Ingredients

• 3 lb Ground Beef (80% lean, broken up while cooking)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Cumin (ground)
• 1 tsp Paprika (smoked preferred)
• 2 lb Potatoes (peeled and cut into 1‑inch cubes)
• 2 sprays Zero‑Calorie Cooking Spray (for coating potatoes before roasting)
• 2 tbsp Taco Lime Seasoning (brand specific, divided (1 tbsp for potatoes, 1 tbsp for final mix))
• 400 g Broccoli Florets (cut into bite‑size pieces)
• 240 g Plain Greek Yogurt (full‑fat for creaminess)
• 8 oz Sharp Cheddar Cheese (shredded)
• 10 Jalapeño Peppers (stemmed, seeded if less heat desired)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.75 cup Fat‑Free Milk (for thinning sauce)
• 1 tsp Salt (to taste)

Instructions

1. Season and Cook Beef

   Heat the skillet over medium‑high heat, add the ground beef, season with black pepper, cumin, and paprika, and break it up with a spatula. Cook until browned, about 10 minutes, stirring occasionally.

   Time: PT12M

   Temperature: Medium‑high heat

2. Prep Potatoes

   While the beef cooks, peel and cube the potatoes into 1‑inch pieces. Toss them on a baking sheet with zero‑calorie cooking spray, then sprinkle 1 tbsp taco lime seasoning and a pinch of salt.

   Time: PT5M

3. Roast Potatoes

   Place the baking sheet in a pre‑heated oven at 400°F and roast for 35 minutes, turning halfway through, until golden and crisp.

   Time: PT35M

   Temperature: 400°F

4. Steam Broccoli

   While potatoes roast, steam the broccoli florets in a steamer basket over simmering water for 5‑7 minutes, until bright green and tender‑crisp. Set aside.

   Time: PT7M

   Temperature: Medium simmer

5. Make Jalapeño Cheese Sauce

   In a blender, combine Greek yogurt, shredded sharp cheddar, jalapeño peppers, lime juice, fat‑free milk, a pinch of pepper, and a pinch of salt. Blend until smooth and creamy.

   Time: PT5M

6. Assemble Bowls

   In a large mixing bowl, combine the cooked beef, roasted potatoes, steamed broccoli, and jalapeño cheese sauce. Sprinkle the remaining 1 tbsp taco lime seasoning on top and toss gently to coat everything evenly.

   Time: PT5M

7. Serve

   Divide the mixture into 6 bowls. Serve hot, optionally garnished with extra sliced jalapeños or fresh cilantro.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

38 g

Fat

18 g

Fiber

5 g