Steak Potato Nachos

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Preheat Oven and Prepare Potatoes

• 200g Baby Potatoes
• 1 tsp Olive Oil
• 1/4 tsp Chili Powder
• 1/2 tsp Paprika
• 1/4 tsp Garlic Powder

Preheat the oven to 400°F (200°C). Place thinly sliced baby potatoes on a baking sheet lined with parchment paper. Lightly spray or toss with olive oil and season with chili powder, garlic powder, paprika, salt, and pepper. Bake in the preheated oven for 15-20 minutes until crispy and golden brown.

_{Step 2/4}

Cook Steak and Vegetables

• 1 tsp Olive Oil
• 150g Steak
• 1/4 Bell Pepper
• 1/2 Small Onion

While the potatoes are baking, heat a non-stick skillet over medium-high heat. Lightly coat it with olive oil. Add thinly sliced steak to the skillet, season with salt and pepper and cook until browned and cooked to your desired level of doneness, about 3-4 minutes per side. Remove the steak from the skillet and set aside. In the same skillet, add diced bell pepper and onion. Sauté until softened, about 3-4 minutes.

_{Step 3/4}

Assemble Loaded Nachos

• 20g Mozzarela Cheese

Once the potatoes are done, remove them from the oven and arrange them on a serving plate. Top the potatoes with cooked steak slices, sautéed bell pepper and onion, and shredded cheese.

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Melt Cheese and Serve

• 30g Greek Yogurt
• 1/2 Small Avocado
• 30g Salsa
• 5g Cilantro

Place the loaded nachos back in the oven for 3-5 minutes until the cheese is melted and bubbly. Remove from the oven and garnish with toppings such as salsa, diced avocado, chopped cilantro, and Greek yogurt. Serve hot.