Sort ingredients
mattlacasse
QR Code
Listen
Pdf
In a large skillet, brown the 96/4 beef over medium-high heat, breaking it apart as it cooks.
Once browned, add the 2 cups of beef broth, ½ cup of tri-blend beans, and ½ cup of tomato paste.
Stir in the chili powder, salt, garlic powder, onion powder, paprika, and zero-calorie sweetener.
Let the mixture simmer on low heat for about 20 minutes, stirring occasionally, until thickened and well combined. Set aside.
Preheat your air fryer to 400°F (200°C).
Cube the 3 russet potatoes into bite-sized pieces, and toss them in a bit of olive oil, salt, and pepper.
Arrange the potatoes in the air fryer basket in a single layer. Air fry at 400°F for about 15-20 minutes, shaking the basket halfway through, until golden and crispy.
In a small saucepan, combine the 40g cream cheese, 1 cup evaporated milk, and 5 tbsp nacho cheese.
Heat over medium, stirring constantly until the cheese melts and the mixture is smooth. Add the reduced-fat cheddar and stir until fully melted and smooth. Set aside.
Once the air-fried potatoes are done, transfer them to a large serving bowl or individual bowls.
Pour the nacho cheese sauce over the potatoes, making sure they are generously coated.
Spoon the prepared chile over the nacho potatoes, spreading it evenly to cover the dish.
Drizzle the 120g of ranch non-fat Greek yogurt sauce over the top for a cool, creamy finish.