Loaded Taco Potato Bowls

Ingredients

• 1 lb Verde Farms 93/7 ground beef
• 1 cup Bob Evans liquid egg whites
• 1 medium yellow onion, diced
• 20 oz russet potatoes
• 1 Tbsp olive oil
• 1/4 cup red enchilada sauce
• 1 cup fat-free sharp cheddar
• 1/4 cup Oikos Triple Zero Plain Greek Yogurt
• 1/4 cup Great Value Nacho Cheese Sauce
• Seasoning: 1 tsp each oregano, garlic powder, onion powder, and paprika; 1/2 tsp each black pepper and chili flakes; garlic salt to taste
• Optional tomatoes and green onions

Method

1. Preheat oven to 400°F.
2. Peel and dice potatoes. Boil five minutes, drain, season, and toss with olive oil. Bake 35–40 minutes, flipping halfway.
3. Brown beef with onion and taco seasoning.
4. Reduce heat and slowly stir in egg whites until fully incorporated.
5. Mix in enchilada sauce and cheddar until melted.
6. Divide potatoes and beef among four containers. After reheating, add Greek yogurt and nacho cheese.