Beefy Queso Loaded Potatoes

About This Recipe

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.

Ingredients

• 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
• 1 small zucchini
• 1 small onion
• 2 medium poblano pepper
• 4 oz mushrooms
• 1 tbsp oil
• 2.2 lbs Yukon gold potatoes
• 1 tbsp olive oil
• salt and pepper to taste
• 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

1. 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.
2. 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.
3. Spray a large sheet pan with oil and spread the potatoes out over the surface. Roast the potatoes at 400 °F for 25 minutes, tossing halfway through. Cook them until you have achieved your desired level of browning.
4. Wash and cut your vegetables. Cut the onions, peppers, and mushrooms into a large dice and the zucchini into a medium dice.
5. 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.
6. 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.
7. Be sure not to overcook these as it will negatively impact their texture.
8. Heat a large skillet over medium high heat and brown the ground beef in 1 tbsp of oil.
9. Season the beef in the skillet with 1 tsp of salt, garlic powder, cumin, and paprika.
10. 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.
11. 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.
12. Add to a blender with 3 tbsp of milk and blend until smooth.
13. Divide the queso out into smaller ramekins to store in each container.
14. This recipe makes 5 servings. Divide all of your ingredients evenly between them. This meal will last up to 5 days in the fridge.
15. 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.