Beefy Queso Loaded Potatoes
Servings: 5 servings
Calories: 667kcal
Beefy Queso Loaded Potatoes made up of 90/10 ground beef, potatoes, calabacitas, and a macro friendly queso made using cottage cheese. At 48 grams of protein, this meal is a great way to get more protein in your day.
Print Recipe
Pin Recipe
Share on Facebook
Ingredients
For the Meat
- 2 lbs (908 g) ground beef (90/10)
- 1 cup (227 g) tomato sauce
- 1 tsp (3 g) paprika
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) cumin
- 1 tsp (6 g) salt
- 1 tbsp (15 g) oil
For the Calabacitas
For the Potatoes
- 2.2 lbs (1000 g) Yukon gold potatoes
- 1 tbsp (15 g) olive oil
- salt and pepper to taste
For the Queso
- ½ cup (113 g) cottage cheese
- ¼ cup (28 g) cheddar cheese
- ¼ cup (28 g) pepper jack cheese
- 3 tbsp (45 g) 2% milk
- 1 tsp (3 g) garlic powder
- 2 tsp (10 g) chipotle peppers in adobo sauce
- ½ tsp (3 g) salt
Instructions
For the Potatoes
- Wash and cut 2.2 lbs or 1 kg worth of potatoes into a medium to large dice. No need to peel them, just wash the dirt off well.
- Add the diced potatoes to a large bowl and season with salt and pepper to your liking, drizzle in 1 tbsp of oil and toss to coat.
- Spray a large sheet pan with oil and spread the potatoes out over the surface. Roast the potatoes at 400 °F (204 °C) for 25 minutes, tossing halfway through. Cook them until you have achieved your desired level of browning.
For the Vegetables
- Wash and cut your vegetables. Cut the onions, peppers, and mushrooms into a large dice and the zucchini into a medium dice.
- Heat a large skillet over high heat and add in about 2 tsp of oil. Add the peppers and onions first and allow them to cook for 3-5 minutes first to develop color. Season them lightly with salt.
- Create some space in the center of your pan and add an additional 1 tsp of oil and dump in your mushrooms and zucchini. Season lightly with salt and give these a chance to brown.
- Be sure not to overcook these as it will negatively impact their texture.
For the Taco Meat
- Heat a large skillet over medium high heat and brown the ground beef in 1 tbsp of oil.
- Season the beef in the skillet with 1 tsp of salt, garlic powder, cumin, and paprika.
- Once the beef is 90% of the way cooked, add in ½ cup of tomato sauce. Stir to combine and cook for an additional 3-5 minutes to reduce and thicken.
For the Queso
- Add the cottage cheese, pepper jack, cheddar, chipotles in adobo sauce, salt, and garlic powder to a microwave safe bowl. Microwave for about a minute to melt the cheeses.
- Add to a blender with 3 tbsp of milk and blend until smooth.
- Divide the queso out into smaller ramekins to store in each container.
Plating
- This recipe makes 5 servings. Divide all of your ingredients evenly between them. This meal will last up to 5 days in the fridge.
Reheating
- If you want your potatoes to be crispy, you will need to reheat them in the air fryer. I do 6 minutes at 400 °F (204 °C).
Nutrition
Calories: 667kcal | Carbohydrates: 45g | Protein: 48g | Fat: 33g | Fiber: 6.9g
NUTRITIONAL INFO FOR THE Beefy Queso Loaded Potatoes
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
226.2g
Protein
240.8g
Fat
163.2g
Calories
3336.8 cals
This Post Has 12 Comments
The flavor is killer and the cheese sauce is amazing!!
If you’d prefer to keep it around 550 cal. I did low fat cottage cheese, nonfat milk, and combination of 96-4 and 93-7 ground beef. It turned out great still and an easy way to cut calories (200 per 1/4 lb of 90-10 vs 170 for 93-7 and 140 for 96-4).
I love the adobo sauced chipotle peppers (a little sauce goes a long way) and so I added some along with just a bit of cumin to the veggies and it added a nice smoky flavor that I enjoyed. Overall, 100% doing this again!
How many calories are in the queso?
I made a version of this. I left out all the vegetables except the notion because I’m lazy and it still turned out amazing. I also forgot the chipotles when I shopped and it was still A1
Ok but for real it’s Monday and both people in the lunch room really DID say “wow what’s that it looks so good!”
Made for husband’s work lunch with a few changes and he loved it. Keeping the approximate weights the same, I left out the mushrooms and zucchini and subbed yellow summer squash, subbed a deseeded jalapeno and a green bell pepper for the poblano, sprinkled some Mexican blend cheese on top of the beef and included a container of salsa instead of making the queso. Will definitely be filing this one away!
Simply delicious but the queso is what puts it over the top. That little bit of adobo in every bite. Also held up in the fridge very well, 5th day was a little soggy but not too bad.
This was great!
Thanks so much for all these gem recipes!
The queso is great, made me realize cottage cheese is good.
Tried this recipe last week. Will be making again very soon.
I really enjoyed this. It’s going on my regular rotation.
One of your best