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Cut 600g (about 4 medium) russet potatoes into bite-sized cubes. Add the cubed potatoes into an air fryer. Spray the potatoes with olive oil spray. Season with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and pepper to taste. Air fry at 390 degrees F (199 degrees C) for 20 minutes until crispy and golden.

While the potatoes are air frying, finely chop 1 small white onion. Place the diced onion into a hot skillet and sauté until it becomes nice and golden brown.

Add 1 1/2 lb (680g) lean ground beef (93/7 or leaner) to the skillet with the onions. Brown the ground beef, breaking it apart with a wooden spatula, until it is cooked through.

Once the meat is browned, add 1 packet (28g) of low-sodium taco seasoning and 1/4 cup (60ml) beef bone broth. Stir everything together and let it cook until the liquid is absorbed and the beef is fully cooked.

Add 1/2 cup (113g) non-fat Greek yogurt, 1 chipotle pepper in adobo, 1 teaspoon adobo sauce, 1/2 roasted red bell pepper (or 2 jarred pieces), 1 to 2 tablespoons lime juice, 1/2 teaspoon honey (or agave), a handful of fresh cilantro, and a pinch of salt into a blender (or food processor). Blend until the sauce is smooth and bright.

Divide the cooked crispy potatoes into 4 equal servings in bowls. Top each serving of potatoes with the cooked seasoned ground beef mixture.

Add 1/2 cup fresh guacamole to each bowl. Add 1/2 cup pico de gallo to each bowl. Drizzle generously with the prepared Fiesta Sauce II. Optionally, add pickled jalapeños. Garnish with a handful of fresh cilantro. Serve and enjoy.


Cut 600g (about 4 medium) russet potatoes into bite-sized cubes. Add the cubed potatoes into an air fryer. Spray the potatoes with olive oil spray. Season with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and pepper to taste. Air fry at 390 degrees F (199 degrees C) for 20 minutes until crispy and golden.

While the potatoes are air frying, finely chop 1 small white onion. Place the diced onion into a hot skillet and sauté until it becomes nice and golden brown.

Add 1 1/2 lb (680g) lean ground beef (93/7 or leaner) to the skillet with the onions. Brown the ground beef, breaking it apart with a wooden spatula, until it is cooked through.

Once the meat is browned, add 1 packet (28g) of low-sodium taco seasoning and 1/4 cup (60ml) beef bone broth. Stir everything together and let it cook until the liquid is absorbed and the beef is fully cooked.

Add 1/2 cup (113g) non-fat Greek yogurt, 1 chipotle pepper in adobo, 1 teaspoon adobo sauce, 1/2 roasted red bell pepper (or 2 jarred pieces), 1 to 2 tablespoons lime juice, 1/2 teaspoon honey (or agave), a handful of fresh cilantro, and a pinch of salt into a blender (or food processor). Blend until the sauce is smooth and bright.

Divide the cooked crispy potatoes into 4 equal servings in bowls. Top each serving of potatoes with the cooked seasoned ground beef mixture.

Add 1/2 cup fresh guacamole to each bowl. Add 1/2 cup pico de gallo to each bowl. Drizzle generously with the prepared Fiesta Sauce II. Optionally, add pickled jalapeños. Garnish with a handful of fresh cilantro. Serve and enjoy.
