Big Mac potato bowls

Ingredients

• 3 lb Ground Beef (80/20 lean, broken into small pieces)
• 200 g White Onion (peeled and diced)
• 1 tsp Paprika (for beef seasoning)
• 2 cloves Garlic (minced)
• to taste Salt
• to taste Black Pepper
• 2000 g White Potatoes (peeled and cut into 1‑inch cubes)
• 1 tsp Paprika (for potato seasoning)
• 1 tsp Garlic Powder
• 2 tbsp Olive Oil (for tossing potatoes)
• 240 g Plain Greek Yogurt (full‑fat or low‑fat, for sauce base)
• 30 g Light Mayonnaise (about 2 tbsp)
• 40 g Sugar‑Free Ketchup (about 2 tbsp)
• 20 g Mustard (about 1 tbsp, yellow or Dijon)
• 9 g Black Pepper (freshly ground)
• 5 g Garlic Powder
• 6 g Onion Powder
• 100 g Sweet Relish (finely chopped if chunky)
• 390 g Pico de Gallo (store‑bought or homemade)
• 200 g Paprika Cheddar Cheese (shredded; one standard 8‑oz bag)

Instructions

1. Season and Cook Beef

   Heat the skillet over medium‑high heat. Add the ground beef, diced onion, 1 tsp paprika, minced garlic, salt and pepper. Break the meat apart and cook, stirring occasionally, until browned and cooked through, about 12 minutes.

   Time: PT12M

   Temperature: medium‑high

2. Season and Toss Potatoes

   While the beef cooks, place the cubed potatoes in a large bowl. Drizzle with olive oil, then sprinkle with 1 tsp paprika, 1 tsp garlic powder, salt and black pepper. Toss until evenly coated.

   Time: PT10M

3. Roast Potatoes

   Spread the seasoned potatoes in a single layer on the baking sheet. Roast in a pre‑heated oven at 400°F for 35 minutes, turning halfway through, until golden and crisp.

   Time: PT35M

   Temperature: 400°F

4. Prepare Big Mac Sauce

   In a mixing bowl combine Greek yogurt, light mayo, sugar‑free ketchup, mustard, black pepper, garlic powder, onion powder, and sweet relish. Whisk until smooth.

   Time: PT5M

5. Combine Ingredients and Melt Cheese

   In a large serving bowl add the roasted potatoes, cooked beef, pico de gallo, shredded paprika cheddar cheese, and the Big Mac sauce. Toss gently; the residual heat will melt the cheese, creating a creamy coating.

   Time: PT5M

6. Portion into Meal‑Prep Containers

   Divide the mixture evenly among six meal‑prep containers. Allow to cool to room temperature before sealing and refrigerating.

   Time: PT5M

Nutrition Facts

Calories

980

Protein

119 g

Carbohydrates

120 g

Fat

30 g

Fiber

8 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based mince
• Instead of White Onion: Yellow onion, Shallots
• Instead of Paprika: Smoked paprika, Sweet paprika
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of White Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Paprika: Smoked paprika
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Plain Greek Yogurt: Regular plain yogurt, Skyr
• Instead of Light Mayonnaise: Regular mayo, Greek yogurt
• Instead of Sugar‑Free Ketchup: Regular ketchup (use less)
• Instead of Mustard: Spicy brown mustard
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Fresh minced onion
• Instead of Sweet Relish: Pickle relish
• Instead of Pico de Gallo: Fresh salsa, Diced tomatoes with cilantro
• Instead of Paprika Cheddar Cheese: Sharp cheddar, Monterey Jack

Equipment Needed

• Large Skillet
• Baking Sheet
• Mixing Bowls
• Spatula
• Kitchen Scale
• Oven
• Meal Prep Containers

Critical Steps — Do Not Skip

• Cooking the ground beef until fully browned but not over‑cooked.
• Roasting potatoes until crisp on the outside and tender inside.
• Ensuring the cheese fully melts and coats the bowl for authentic texture.

Chef Tips from the Video

• Use a blend of 80/20 and 90/10 ground beef for a balance of flavor and leanness.
• Add a pinch of smoked paprika to the potatoes for a subtle smoky depth.
• For extra freshness, sprinkle chopped fresh cilantro over each bowl before serving.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers.

Freezer: Not recommended due to cheese texture changes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the beef and roast the potatoes up to 2 days in advance; store separately.
• Prepare the Big Mac sauce and keep it in a sealed jar; mix with the bowl just before serving.
• Reheat bowls in the microwave for 2‑3 minutes, stirring halfway for even heating.

Frequently Asked Questions