Greek yogurt replaces sour cream in Mexican cooking because it has double the protein and zero tang loss.
CFG Taco Bowls
Get ready to savor our CFG Taco Bowls, a deliciously hearty meal prep option that yields 10 satisfying servings! Packed with juicy beef, protein-rich pasta, and a zesty creamy taco sauce, this dish is not only a flavor explosion but also a fantastic way to fuel your week. Whip up a batch and enjoy a fiesta of taste that’s as good for your taste buds as it is for your fitness goals!
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
The Story
This meal-prep monster was born in American CrossFit gyms around 2010 when fitness fanatics discovered Mexican street food could be weaponized for macros—take Oaxacan taco cart fillings, swap corn tortillas for Italian protein pasta, and suddenly you've got a Tex-Mex abomination that would make both Italian nonnas and Mexican abuelas weep into their respective cooking vessels while secretly admitting it works.
Regional Twist
In Texas Hill Country, they ditch the mixed peppers for roasted poblanos and swap Greek yogurt for Mexican crema, creating a smokier version that proper Texans claim as their own invention.
📝 Ingredients
Shopping List
- 380 g chunky tomato sauce
- 30 g cream cheese
- 4 lbs (1.81 kg) ground beef
- 1 bag mexican cheese
- 200 g onions
- 350 g plain greek yogurt
- 16 oz (454 g) protein pasta
- 15 g taco lime seasoning
- 5 g taco seasoning
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- garlic powder (to taste)
- 400 g mixed peppers
- onion powder (to taste)
- paprika (to taste)
👨🍳 Instructions
- 1
Cook 4 pounds of 96/4 ground beef in a pan.
- 2
Add 200g chopped onions and 400g chopped mixed peppers to the beef.
- 3
Season with garlic powder, onion powder, paprika, black pepper, and taco seasoning. Let it cook.
- 4
Boil 16 ounces of protein pasta until cooked.
- 5
In a bowl, mix 350g plain Greek yogurt, 30g cream cheese, and 15g taco lime seasoning to make the sauce.
- 6
Once the beef is cooked, add the pasta, sauce, 1 bag of Mexican cheese, and 380g chunky salsa. Mix well.
- 7
Place the mixture into meal prep containers.
💡 Pro Tips
- ✓Brown the 96/4 ground beef at medium-high heat (325-350°F pan surface) without stirring for 3-4 minutes to develop Maillard reaction flavors, as lean beef lacks fat for flavor development.technique325-350°F surface temp
- ✓Cook protein pasta 1-2 minutes less than package directions since it will continue cooking when mixed with the hot beef mixture, preventing mushy texture from double-cooking.timing1-2 minutes under
- ✓Bring cream cheese to room temperature before mixing with Greek yogurt to prevent lumps, as cold cream cheese won't emulsify smoothly and creates texture inconsistencies.ingredient
- ✓Add the Greek yogurt sauce when the beef mixture drops to 140-150°F to prevent protein coagulation and maintain creamy texture instead of curdled separation.timing140-150°F
- ✓Reserve 1/4 cup pasta cooking water before draining to add back if the mixture becomes too thick, as the starchy water helps bind the sauce components together.technique1/4 cup pasta water
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
Greek yogurt replaces sour cream in Mexican cooking because it has double the protein and zero tang loss.
CFG Taco Bowls
Get ready to savor our CFG Taco Bowls, a deliciously hearty meal prep option that yields 10 satisfying servings! Packed with juicy beef, protein-rich pasta, and a zesty creamy taco sauce, this dish is not only a flavor explosion but also a fantastic way to fuel your week. Whip up a batch and enjoy a fiesta of taste that’s as good for your taste buds as it is for your fitness goals!
The Story
This meal-prep monster was born in American CrossFit gyms around 2010 when fitness fanatics discovered Mexican street food could be weaponized for macros—take Oaxacan taco cart fillings, swap corn tortillas for Italian protein pasta, and suddenly you've got a Tex-Mex abomination that would make both Italian nonnas and Mexican abuelas weep into their respective cooking vessels while secretly admitting it works.
Regional Twist
In Texas Hill Country, they ditch the mixed peppers for roasted poblanos and swap Greek yogurt for Mexican crema, creating a smokier version that proper Texans claim as their own invention.
📝 Ingredients
Shopping List
- 380 g chunky tomato sauce
- 30 g cream cheese
- 4 lbs (1.81 kg) ground beef
- 1 bag mexican cheese
- 200 g onions
- 350 g plain greek yogurt
- 16 oz (454 g) protein pasta
- 15 g taco lime seasoning
- 5 g taco seasoning
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- garlic powder (to taste)
- 400 g mixed peppers
- onion powder (to taste)
- paprika (to taste)
👨🍳 Instructions
- 1
Cook 4 pounds of 96/4 ground beef in a pan.
- 2
Add 200g chopped onions and 400g chopped mixed peppers to the beef.
- 3
Season with garlic powder, onion powder, paprika, black pepper, and taco seasoning. Let it cook.
- 4
Boil 16 ounces of protein pasta until cooked.
- 5
In a bowl, mix 350g plain Greek yogurt, 30g cream cheese, and 15g taco lime seasoning to make the sauce.
- 6
Once the beef is cooked, add the pasta, sauce, 1 bag of Mexican cheese, and 380g chunky salsa. Mix well.
- 7
Place the mixture into meal prep containers.
💡 Pro Tips
- ✓Brown the 96/4 ground beef at medium-high heat (325-350°F pan surface) without stirring for 3-4 minutes to develop Maillard reaction flavors, as lean beef lacks fat for flavor development.technique325-350°F surface temp
- ✓Cook protein pasta 1-2 minutes less than package directions since it will continue cooking when mixed with the hot beef mixture, preventing mushy texture from double-cooking.timing1-2 minutes under
- ✓Bring cream cheese to room temperature before mixing with Greek yogurt to prevent lumps, as cold cream cheese won't emulsify smoothly and creates texture inconsistencies.ingredient
- ✓Add the Greek yogurt sauce when the beef mixture drops to 140-150°F to prevent protein coagulation and maintain creamy texture instead of curdled separation.timing140-150°F
- ✓Reserve 1/4 cup pasta cooking water before draining to add back if the mixture becomes too thick, as the starchy water helps bind the sauce components together.technique1/4 cup pasta water