NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

0.5 medium Russet potato

0.25 tsp Avocado oil

1 tbsp Mexican shredded cheese

0.25 cup Nonfat plain Greek yogurt

0.25 cup Salsa

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Wash and peel the Russet potato, then dice it into small, uniform half-inch cubes to ensure even cooking.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Add the diced potatoes to the skillet in a single layer and cook for 8 to 10 minutes, stirring occasionally, until they are golden brown and fork-tender.

• 4

  Push the potatoes to the outer edges of the skillet and add the ground beef to the center, breaking it apart with a wooden spoon or spatula.

• 5

  Season the entire skillet with chili powder, cumin, sea salt, and black pepper.

• 6

  Continue to cook for 5 to 6 minutes until the beef is thoroughly browned and no longer pink.

• 7

  Stir the potatoes and beef together to combine the flavors, then sprinkle the Mexican shredded cheese evenly over the top.

• 8

  Cover the skillet with a lid for 60 seconds to allow the cheese to melt into the beef and potato mixture.

• 9

  Remove from heat and transfer to a plate or bowl.

• 10

  Finish the dish by topping with the salsa, a dollop of nonfat Greek yogurt, and a sprinkle of freshly chopped cilantro.