Loaded Smash Potato Nachos

🥘 Ingredients

• 2% sharp cheddar cheese
  42 g
• 96/4 lean ground beef
  454 g
• avocado oil spray
• baby gold potatoes
  1 bag
• beef bone broth
  90 g
• fresh chopped red onion
• fresh chopped tomatoes
• fresh cilantro
• fresh lemon juice
  30 g
• garlic powder
  1.5 tsp
• jalapenos
  2
• onion powder
  1/4 tsp
• part skim mozzarella
  42 g
• plain non fat greek yogurt
  300 g
• salt
  1 tsp
• sea salt
• taco seasoning
  1 packet
• water
  60 g

🍳 Cookware

• bowl
• oven
• baking sheet
• parchment paper
• pan

1. 1

   Make the low-cal garlic white sauce by adding plain non fat greek yogurt , water , fresh lemon juice , garlic powder , salt , and onion powder to a bowl and mixing until smooth. Place in the fridge until ready to use.

   plain non fat greek yogurt: 300 g, water: 60 g, fresh lemon juice: 30 g, garlic powder: 1.5 tsp, salt: 1 tsp, onion powder: 1/4 tsp
2. 2

   Preheat the oven to 400°F.
3. 3

   Boil baby gold potatoes for ⏱️ 10-15 minutes , or until fork tender. Transfer them to a baking sheet and use the bottom of a glass or measuring cup, with parchment paper in between, to smash each potato to about 1/2-inch thick.

   baby gold potatoes: 1 bag
4. 4

   Spray the potatoes with avocado oil spray , season with sea salt , and bake for ⏱️ 25-35 minutes until golden and crispy. Work in two batches so the potatoes don't overcrowd the pan.

   avocado oil spray, sea salt
5. 5

   While the second batch finishes, heat a pan over medium-high heat (about 7/10 heat). Add the 96/4 lean ground beef , flatten it with a spatula, and cook for ⏱️ 3-4 minutes until browned and crispy. Flip and cook for another 2-3 minutes.

   96/4 lean ground beef: 454 g
6. 6

   Break the beef apart, then stir in the taco seasoning and beef bone broth . Rinse the shredded part skim mozzarella and 2% sharp cheddar cheese under cold water and pat dry before adding it on top of the beef to help it melt smoother. Add fresh jalapenos slices, cover the pan, and let the cheese melt.

   taco seasoning: 1 packet, beef bone broth: 90 g, part skim mozzarella: 42 g, 2% sharp cheddar cheese: 42 g, jalapenos: 2
7. 7

   Once all the potatoes are done, return them to the oven for a final ⏱️ 5 minutes to crisp everything up.
8. 8

   Top the smashed potatoes with the cheesy taco beef, fresh chopped tomatoes , fresh chopped red onion , fresh cilantro , and a drizzle of the garlic sauce. Enjoy!

   fresh chopped tomatoes, fresh chopped red onion, fresh cilantro