High-Protein Burrito Bowl Bake
Method
Preheat the oven to 180°C (350°F) or an air fryer with a baking dish to 170°C (340°F).
Add the diced potatoes, lean ground beef, onion, kidney beans, bell pepper, sweet corn, crushed tomatoes, and beef broth to a large baking dish.
Season the mixture with smoked paprika, garlic powder, cumin, salt, and black pepper. Stir thoroughly until all the ingredients are evenly coated with the tomato sauce.
Cover the dish loosely with foil and bake for 40 minutes in the air fryer or 50 minutes in the oven, stirring every 10 minutes to ensure the potatoes cook evenly and the flavors blend together.
Once the potatoes are fork-tender and the beef is fully cooked, remove the foil and sprinkle the reduced-fat shredded cheese evenly over the top.
Return the dish to the oven for 3–5 minutes, or until the cheese has melted and turned lightly golden.
Allow the casserole to rest for a few minutes before dividing it into two generous portions. Serve warm with fresh cilantro, sliced jalapeños, or a dollop of plain Greek yogurt if desired.
For even more authentic burrito flavor, add a squeeze of fresh lime juice and chopped cilantro just before serving. If you enjoy extra heat, stir diced jalapeños or a pinch of chili flakes into the tomato mixture before baking. This dish reheats beautifully, making it an excellent choice for meal prep.
Nutrition Facts
Per serving
