YOUR SOLIN GENERATED RECIPE
Mexican Beef and Potato Skillet
Sautéed lean ground beef and crispy golden potatoes seasoned with warm spices, topped with melty cheese and a dollop of cool yogurt.
INGREDIENTS
6 oz Ground beef 93% lean
0.5 medium Russet potato
0 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
PREPARATION
Wash and dice the potato into small 1/2-inch cubes to ensure they cook quickly and evenly.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until the edges are golden brown and the centers are tender.
Push the potatoes to the outer edges of the pan and add the ground beef to the center.
Break up the beef with a spatula and cook until fully browned and no longer pink.
Stir the potatoes and beef together, then sprinkle in the chili powder, cumin, sea salt, and black pepper.
Evenly distribute the Mexican shredded cheese over the mixture and cover the pan for 60 seconds to allow the cheese to melt.
Remove from heat and serve immediately, topped with the fresh salsa and a dollop of nonfat plain Greek yogurt as a high-protein sour cream alternative.