Name: High-Protein Taco Bowls
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lb 93/7 lean ground beef; 2 tbsp Spiceology Taco Seasoning Blend; Pinch kosher salt; 1/3 cup Kirkland Organic Chicken Sipping Bone Broth [braise]; Cooking spray (Chosen Foods avocado oil); 2 bags Quest Loaded Taco Tortilla-Style Protein Chips (1.1 oz each) [adult]; 2 oz Kraft Fat-Free Shredded Cheddar [adult]; Simply Tostitos Organic Yellow Corn Tortilla Chips (~2 oz total) [kid]; 1 oz Tillamook Medium Cheddar shredded [kid]; 1 head iceberg lettuce, shredded (~3 cups); 2 Roma tomatoes, diced; Pinch salt; 4 Wholly Guacamole Classic Minis (1 per plate)

High-Protein Taco Bowls — The Split PlateEstimated 500 cal / 61g protein / 17g fat / 7g net carbs per adult bowl. 2 lb raw 93/7 beef = 6 adult-equivalent servings (creator uses 4 adult + 4 half-size kid portions across two family dinners). Beef seasoned with Dan-O's TAC-O + salt, browned, divided evenly among 6 meal-prep containers. Moisture hack: 1 tbsp Kirkland Sipping Bone Broth per container so the beef stays moist through reheating. Cheese split by container: 1 oz Kraft Fat-Free Cheddar per adult container; ~1.5 Velveeta slices per shared kid container (split between two kids). Cold produce prepped separately: chopped romaine hearts + halved yellow cherry tomatoes. Adults plate: Quest Loaded Taco chips base in a wide bowl, reheated cheesy beef over the chips, romaine + yellow tomatoes, 1/2 Wholly Guacamole mini, Siete Habanero Botana Sauce to taste. Kids plate: compartment tray with regular tortilla chips, kid beef + Velveeta, 1 full Wholly mini, deconstructed veg on the side.