Beefy Queso Loaded Potatoes
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.
Servings: 5 servings
Calories: 667kcal
Ingredients
For the Meat
- 2 lbs ground beef (90/10)
- 1 cup tomato sauce
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp oil
For the Potatoes
- 2.2 lbs Yukon gold potatoes
- 1 tbsp olive oil
- salt and pepper to taste
For the Queso
- ½ cup cottage cheese
- ¼ cup cheddar cheese
- ¼ cup pepper jack cheese
- 3 tbsp 2% milk
- 1 tsp garlic powder
- 2 tsp chipotle peppers in adobo sauce
- ½ tsp 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