Mega protein walking taco

Ingredients

• 8 oz Ground Beef (90% lean, preferably 94% lean for extra protein)
• 1 oz Cheddar Cheese (Sharp cheddar, shredded)
• 60 g Non-Fat Greek Yogurt (Plain, non‑fat)
• 1 tsp Sriracha Sauce (Adjust to taste for heat)
• 1 small Jalapeño (Finely diced, seeds removed for milder heat)
• 2 cups Tortilla Chips (Plain or lightly salted; can use gluten‑free chips)
• 1/2 cup Pico de Gallo (Freshly made: diced tomatoes, onion, cilantro, lime juice, jalapeño, salt)
• 2 tbsp Additional Shredded Cheddar (For topping, roughly 10 g)
• 1 tbsp Fresh Cilantro (Chopped, optional garnish)

Instructions

1. Prepare Pico de Gallo

   Dice 2 medium tomatoes, 1/4 cup red onion, 1 jalapeño (seeds removed), and a handful of cilantro. Toss with juice of 1 lime, a pinch of salt, and let sit while you cook the beef.

   Time: PT10M

2. Cook the Ground Beef

   Heat the skillet over medium‑high heat. Add the 8 oz ground beef, breaking it up with the spatula. Season with salt, pepper, and optional taco seasoning. Cook 8‑10 minutes, stirring occasionally, until fully browned and no pink remains.

   Time: PT10M

   Temperature: medium‑high heat

3. Make the Spicy Yogurt Sauce

   In a small bowl, combine the 60 g non‑fat Greek yogurt, 1 tsp sriracha, and the finely diced jalapeño. Stir until smooth.

   Time: PT2M

4. Prepare the Chip Base

   Place 2 cups tortilla chips into each serving bag or bowl, spreading them evenly as the crunchy base.

   Time: PT1M

5. Assemble the Walking Tacos

   Layer the cooked beef over the chips, sprinkle 1 oz shredded cheddar, drizzle the spicy yogurt sauce, add 1/2 cup pico de gallo, and finish with 2 tbsp additional cheddar and a sprinkle of cilantro.

   Time: PT2M

6. Serve Immediately

   Give each bag a gentle shake to mix flavors, then enjoy with a fork or directly from the bag.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

45 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g