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High Protein Cheesy Nacho Beef & Potato Bowls

Name: High Protein Cheesy Nacho Beef & Potato Bowls
Ingredients: 1000 g potatoes, white, raw; 720 g ground beef 95/5, raw; 75 g onion, raw; 16 g garlic, raw; 7.5 g jalapeño, raw; 300 g salsa, as sold; 80 g tomato paste, canned; 140 g cheddar/colby cheese, low fat shredded, as sold; 4.9 g cornstarch, dry; 268 g evaporated milk, fat free, canned

589 kcal58.8 g protein60.6 g carbs12.1 g fat4 servings

Ingredients (raw weights)

1000 g potatoes, white, raw
720 g ground beef 95/5, raw
75 g onion, raw
16 g garlic, raw
7.5 g jalapeño, raw
300 g salsa, as sold
80 g tomato paste, canned
140 g cheddar/colby cheese, low fat shredded, as sold
4.9 g cornstarch, dry
268 g evaporated milk, fat free, canned

Steps

Important Notes:
When making the nacho cheese sauce it is crucial to keep the stove on LOW heat & stir continuously without stopping - having the heat too high can cause the sauce to burn. Cook until smooth & creamy or until desired consistency, you can also add more evaporated milk if you want the sauce to be less thick.

Recipe by @_aussiefitness · original post. Creator states 490 kcal and 60 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 570 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 4 servings.