Steak Nacho Power Burritos

Ingredients

• 5 Mission Carb Balance whole-wheat tortillas
• 12 oz Sirloin steak (Diced, cooked, and seasoned with taco seasoning)
• Taco seasoning (Use enough to season the steak)
• 6 slices Uncured center-cut bacon (No-sugar bacon; cook until crisp and chop)
• 400 g Egg whites
• 1 medium Russet potato (Peeled and cubed)
• 120 g Reduced-fat cheddar cheese
• 120 g Fat-free cottage cheese
• 2 tbsp Light cream cheese
• 1 packet Kraft macaroni and cheese powder (From a single packet of Kraft Mac & Cheese)
• Smoked paprika (Optional, to taste)
• Garlic powder (Optional, to taste)
• Water or milk (Optional splash to loosen the cheese sauce)
• Avocado oil spray (For air-frying the potatoes and cooking as needed)

Steps

1. 1

   Peel the russet potato and cut it into small, evenly sized cubes so they cook at the same rate.

2. 2

   Boil the potato cubes in water for about 10 minutes, until tender when pierced but not falling apart. Drain thoroughly.

3. 3

   Lightly coat the drained potatoes with avocado oil spray. Air-fry at 400°F (200°C) for about 12 minutes, shaking or turning once, until crisp and golden on the outside.

4. 4

   Dice the sirloin steak and coat it thoroughly with taco seasoning.

5. 5

   Heat a skillet over high heat. Add the seasoned steak and sear, turning as needed, until browned and cooked through. The original recipe specifies cooking until done; for food safety, verify an internal temperature of at least 145°F with a short rest, or cook to your preferred doneness.

6. 6

   In a skillet over medium heat, cook the bacon slices until crisp. Transfer them to a paper-towel-lined plate, then chop into small pieces.

7. 7

   Add the egg whites to a nonstick skillet over medium-low heat. Scramble gently until just set and still tender, then remove from the heat.

8. 8

   Add the reduced-fat cheddar, fat-free cottage cheese, light cream cheese, macaroni-and-cheese powder, and any optional smoked paprika or garlic powder to a blender. Blend until smooth.

9. 9

   Transfer the blended cheese mixture to a pan over low heat. Warm gently, stirring frequently, until melted and creamy. Add a small splash of water or milk if needed to reach a smooth, pourable consistency; do not boil.

10. 10

    Place the seared steak, crispy potatoes, scrambled egg whites, chopped bacon, and warm nacho cheese sauce in a large bowl. Mix until the fillings are evenly distributed.

11. 11

    Warm the tortillas briefly so they are flexible. Divide the filling evenly into five portions, placing one portion in the center of each tortilla.

12. 12

    Fold in the sides of each tortilla, roll it tightly from the bottom, and enclose the filling completely. If desired, place the burritos seam-side down on a hot skillet or grill until lightly toasted and sealed.

Notes

For meal prep, cool the filling before wrapping. Refrigerate the burritos in airtight packaging for up to 4 days, or freeze them individually. Thaw refrigerated burritos before reheating; reheat until hot throughout. The post lists approximately 531 calories, 52 g protein, 24 g carbohydrates, and 23 g fat per burrito, although exact macros vary by tortilla, steak, bacon, and cheese brands.

Nutrition per serving

• main
• meal prep
• high-protein
• burrito
• Mexican-inspired
• air-fried
• stovetop
• make-ahead