NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

6 oz 93% lean ground beef

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.75 oz Sharp white cheddar cheese

1 tbsp Unsweetened almond milk

1 tbsp Diced tomatoes

1 tbsp Sliced green onions

0.5 tbsp Sliced jalapeños

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the Russet potato into thin, even matchsticks and toss them in a bowl with the olive oil, sea salt, and garlic powder.

• 3

  Spread the potato fries in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the fries are roasting, place a skillet over medium-high heat and brown the ground beef, breaking it apart with a spatula.

• 5

  Season the beef with chili powder and cumin, cooking until no longer pink, then remove from heat and drain any excess fat.

• 6

  In a small saucepan over low heat, combine the shredded white cheddar and almond milk, whisking constantly until the cheese is melted into a smooth sauce.

• 7

  Arrange the hot fries on a plate, pile the seasoned ground beef on top, and drizzle with the warm white cheddar queso.

• 8

  Garnish with diced tomatoes, green onions, and jalapeños before serving immediately.