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@chungchanchat8: Trong nhà lúc nào cũng có sẵn một ít than sạch gáo dừa, chỉ cần vài ba miếng thịt, con tôm, con mực hay ít cá là có ngay một bữa BBQ tại gia. Chẳng cần đi đâu xa, cả nhà vẫn có bữa ăn vui vẻ, nóng hổi và ngon miệng! #thangaodua #thansach #bbqtaiGia #chungchanchat

Chung Chân Chất
Chung Chân Chất
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Friday 13 November 2026 15:17:25 GMT
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Loaded Mexican Baked Potato 🤩 Crispy jacket potato topped with melted cheese, seasoned beef and black beans, pico de gallo & a sriracha-lime yoghurt sauce. High protein, super comforting and delicious. The type of meal that makes healthy eating so easy and actually enjoyable. 👇🏼Full recipe below Serves 2 Ingredients: Baked potatoes: * 2 medium potatoes * Olive oil spray * Salt Taco beef: * ½ brown onion, finely diced * 400 g extra-lean beef mince * 1 packet taco seasoning * 1 can black beans, drained and rinsed * Splash of water * Salt and pepper, if needed Pico de gallo * 2 medium tomatoes, diced * ½ small white or red onion, finely diced * Handful of fresh coriander, finely chopped * 1 jalapeño, seeds removed and diced * Juice of ½ lime * Salt and pepper to taste Sriracha-lime yoghurt sauce: * ½ cup low-fat Greek yoghurt * 1 tbsp sriracha, or to taste * Juice of ½ lime * Pinch of salt To serve * Low fat shredded mozzarella cheese * Pickled jalapeños * Fresh coriander Method: 1. Preheat the oven to 200°C fan-forced. 2. Wash the potatoes and pierce them several times with a fork. Microwave individually for 4–6 minutes, turning halfway, until tender through the centre. 3. Pat the potatoes dry, spray with olive oil and season with salt. Place on a lined baking tray and bake uncovered for 15–20 minutes, or until the skin is crispy. 4. Meanwhile, heat a frying pan over medium-high heat. Add the diced onion and cook for 2–3 minutes until softened. 5. Add the beef mince and cook, breaking it apart, until browned. Add the taco seasoning and a splash of water, then stir through the black beans. Cook for another 2–3 minutes until everything is well combined and heated through. 6. To make the pico de gallo, combine the tomato, onion, coriander, lime juice, jalapeño, salt and pepper. 7. Mix together the Greek yoghurt, sriracha, lime juice and salt. Add a splash of water until it reaches a drizzling consistency if needed. 8. Slice each potato down the centre and fluff the inside with a fork. 9. Top with the cheese, taco beef, pico de gallo and pickled jalapeños. Finish with the sriracha-lime yoghurt sauce and fresh coriander. #healthyrecipes #EasyRecipe #gym #fitnessmeals #mealprep
Loaded Mexican Baked Potato 🤩 Crispy jacket potato topped with melted cheese, seasoned beef and black beans, pico de gallo & a sriracha-lime yoghurt sauce. High protein, super comforting and delicious. The type of meal that makes healthy eating so easy and actually enjoyable. 👇🏼Full recipe below Serves 2 Ingredients: Baked potatoes: * 2 medium potatoes * Olive oil spray * Salt Taco beef: * ½ brown onion, finely diced * 400 g extra-lean beef mince * 1 packet taco seasoning * 1 can black beans, drained and rinsed * Splash of water * Salt and pepper, if needed Pico de gallo * 2 medium tomatoes, diced * ½ small white or red onion, finely diced * Handful of fresh coriander, finely chopped * 1 jalapeño, seeds removed and diced * Juice of ½ lime * Salt and pepper to taste Sriracha-lime yoghurt sauce: * ½ cup low-fat Greek yoghurt * 1 tbsp sriracha, or to taste * Juice of ½ lime * Pinch of salt To serve * Low fat shredded mozzarella cheese * Pickled jalapeños * Fresh coriander Method: 1. Preheat the oven to 200°C fan-forced. 2. Wash the potatoes and pierce them several times with a fork. Microwave individually for 4–6 minutes, turning halfway, until tender through the centre. 3. Pat the potatoes dry, spray with olive oil and season with salt. Place on a lined baking tray and bake uncovered for 15–20 minutes, or until the skin is crispy. 4. Meanwhile, heat a frying pan over medium-high heat. Add the diced onion and cook for 2–3 minutes until softened. 5. Add the beef mince and cook, breaking it apart, until browned. Add the taco seasoning and a splash of water, then stir through the black beans. Cook for another 2–3 minutes until everything is well combined and heated through. 6. To make the pico de gallo, combine the tomato, onion, coriander, lime juice, jalapeño, salt and pepper. 7. Mix together the Greek yoghurt, sriracha, lime juice and salt. Add a splash of water until it reaches a drizzling consistency if needed. 8. Slice each potato down the centre and fluff the inside with a fork. 9. Top with the cheese, taco beef, pico de gallo and pickled jalapeños. Finish with the sriracha-lime yoghurt sauce and fresh coriander. #healthyrecipes #EasyRecipe #gym #fitnessmeals #mealprep
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