NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Russet potato (150g)

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

4 oz 96% Lean ground beef (170g)

0.25 cup Yellow onion

1 tsp Chili powder

0.5 tsp Ground cumin

2 tbsp Low-sodium beef broth

4 oz Non-fat Greek yogurt (113g)

1 whole Chipotle pepper in adobo

2 oz Jarred roasted red peppers (57g)

1 tbsp Lime juice

0.25 cup Fresh pico de gallo

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Toss the cubed potatoes with garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 3

  Air fry the potatoes for 15-18 minutes, shaking halfway through, until they are golden brown and crispy.

• 4

  While potatoes cook, brown the lean ground beef and diced onion in a large non-stick skillet over medium-high heat until no pink remains.

• 5

  Add the chili powder, cumin, and beef broth to the skillet, simmering for 2-3 minutes until the flavors meld and the liquid reduces.

• 6

  Prepare the sauce by blending the Greek yogurt, chipotle pepper, roasted red peppers, and lime juice until completely smooth and creamy.

• 7

  Divide the crispy potatoes and seasoned beef into a bowl, then top with fresh pico de gallo.

• 8

  Finish the dish by drizzling the smoky chipotle sauce over the top and garnishing with fresh cilantro.