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High-Protein Southwestern Cheesy Hashbrown Bowl
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High-Protein Southwestern Cheesy Hashbrown Bowl

35 minServes 1Nutri-Score B€€
from @makayla_thomas_fit98 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • frozen hashbrowns (about 1 cup, air fried until crispy)Fresh150 g
  • lean ground beef (cooked with taco seasoning)Meat120 g
  • taco seasoning (about 2 tsp)Spices6 g
  • black beans (canned, drained and rinsed)Pantry80 g
  • corn (canned or frozen, drained)Pantry60 g
  • pico de gallo (fresh or store-bought)Fresh60 g
  • shredded cheese (Mexican blend or cheddar)Dairy40 g
  • taco or enchilada sauce (drizzled)Pantry40 ml

per serving

Nutrition

668kcal

Carbs
62 g
Proteins
42 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Cook the hashbrowns

    • Air fry the frozen hashbrowns until golden and crispy, shaking the basket halfway through.
    Step 1

  2. Brown the taco meat

    • Cook the lean ground beef in a pan over medium heat, breaking it up, until no longer pink.
    • Stir in the taco seasoning with a splash of water and simmer until the meat is coated and saucy.
    Step 2

  3. Assemble the bowl

    • Place the crispy hashbrowns in a bowl or meal prep container.
    • Top with the taco meat, black beans, corn, pico de gallo and shredded cheese.
    • Drizzle with the taco or enchilada sauce.
    Step 3

  4. Melt the cheese and serve

    • Microwave or air fry briefly until the cheese is melted and everything is hot.
    • Serve right away or portion into meal prep containers.
    Step 4
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