Beef & potato wedge taco bowl
346cal, 28p, 14c, 18f (per meal)
1 lbs (454g)
6 tbsp (85g)
2/3 lbs (312g)
2 tbsp (32g)
2 tsp (6g)
1 tsp (2g)
2 tbsp (30mL)
4 tbsp (62g)
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
On the lined baking sheet, toss the potato wedges with the smoked paprika, just half of the oil, and some salt until evenly coated. Spread the wedges in a single layer on the prepared baking sheet.
3
Bake for 18-22 minutes, then flip the wedges and bake for another 10-20 minutes, until fork-tender and golden brown. Set aside.
4
Meanwhile, heat the remaining oil in a skillet over medium heat. Add the ground beef and break it apart with a spoon. Cook for 8-10 minutes, until browned.
5
Stir in the tomato paste and a pinch of salt. Cook for 1 minute, then add a splash of water and the taco seasoning. Stir to combine and turn off the heat.
6
Stir in the cottage cheese. (Optional: If you dislike the curds, blend the cottage cheese until smooth before adding it.)
7
Serve the potato wedges topped with the beef mixture and guacamole. Add any additional low-calorie toppings you like, such as cilantro, hot sauce, or salsa.