Cottage Cheese Taco Bowls Recipe

Introduction

Cottage Cheese Taco Bowls are a fresh and satisfying meal prep option combining seasoned ground beef, creamy cottage cheese, and vibrant pico de gallo. This dish offers a nutritious, flavorful twist on traditional tacos without the carbs, perfect for busy days or healthy lunches.

Ingredients

• 0.75 lb ground beef (Laura’s Lean recommended)
• 2.5 tbsp taco seasoning
• 4 tomatoes (seeded and diced into 1/4-inch pieces)
• 1 onion (finely diced)
• 3 jalapeños (finely diced, seeds removed for less heat)
• 1 lime (juiced)
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 tbsp fresh cilantro (chopped)
• 3.5 cups cottage cheese (Good Culture brand preferred for creaminess)
• 0.5 cup cheddar cheese (finely shredded)
• 1 avocado (sliced, added just before serving)

Instructions

1. Step 1: Prepare the pico de gallo by combining the diced, seeded tomatoes, finely diced onion and jalapeños, lime juice, salt, pepper, and chopped cilantro in a bowl. Set aside to allow flavors to meld while you cook the beef.
2. Step 2: Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until fully browned with no pink remaining. Drain excess grease if needed.
3. Step 3: Stir in the taco seasoning and 2-3 tablespoons of water into the cooked beef. Simmer for 1-2 minutes until seasoning is fully incorporated. Remove from heat and let cool slightly.
4. Step 4: Divide the cottage cheese evenly among three bowls or containers, about 1.25 cups per bowl. Top each with an equal portion of the seasoned beef, spreading it evenly.
5. Step 5: Sprinkle the finely shredded cheddar cheese evenly over the beef in each bowl. Add an equal amount of pico de gallo on top of the cheese. Gently stir to combine, taking care not to break up the cottage cheese too much.
6. Step 6: Cover and refrigerate the bowls for meal prep. Slice and add avocado on top just before eating to keep it fresh and prevent browning.

Tips & Variations

• Remove jalapeño seeds for milder heat or leave some for extra spice.
• Use finely shredded cheese for better melting and distribution.
• Substitute ground turkey or chicken for a leaner protein.
• For a dairy-free version, replace cottage cheese with mashed avocado or a plant-based yogurt.

Storage

Store assembled bowls in airtight containers in the refrigerator for up to 4 days. Keep the avocado slices separate and wrapped in plastic to prevent browning, adding them just before serving. Reheat the bowls gently if desired, but avocado is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, this recipe is ideal for meal prep. Prepare everything except the avocado and store the bowls refrigerated for up to 4 days. Add avocado slices fresh at serving time.

Can I use a different type of cheese?

Absolutely. Cheddar works well for melting, but you can substitute with Monterey Jack, mozzarella, or a Mexican cheese blend depending on your preference.

Cottage Cheese Taco Bowls Recipe

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4.8 from 140 reviews

Cottage Cheese Taco Bowls are a fresh, protein-packed meal prep option featuring seasoned ground beef layered over creamy cottage cheese, topped with vibrant pico de gallo and shredded cheddar cheese. Finished with fresh avocado slices, these bowls offer a delicious, balanced blend of textures and flavors with a Mexican-inspired twist.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

For the Beef

• 0.75 lb ground beef (preferably Laura’s Lean)
• 2.5 tbsp taco seasoning
• 2–3 tbsp water

For the Pico de Gallo

• 4 tomatoes, seeded and diced into 1/4-inch pieces
• 1 onion, finely diced
• 3 jalapeños, finely diced (seeds removed if preferred less heat)
• 1 lime, juiced
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 tbsp fresh cilantro, chopped

For the Bowls

• 3.5 cups cottage cheese (Good Culture brand recommended for creaminess)
• 0.5 cup cheddar cheese, finely shredded
• 1 avocado, sliced just before serving

Instructions

1. Prepare pico de gallo: Seed and dice the tomatoes into 1/4-inch pieces to avoid excess moisture. Finely dice the onion and jalapeños, removing seeds to reduce heat if desired. In a medium bowl, combine tomatoes, onion, jalapeños, lime juice, salt, pepper, and chopped cilantro. Set aside to let the flavors meld while you cook the beef.
2. Cook seasoned ground beef: Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook for 5-7 minutes until fully browned with no pink remaining. Drain excess grease if necessary. Stir in taco seasoning and 2-3 tablespoons water, simmering for 1-2 minutes until the seasoning coats the beef evenly. Remove from heat and let cool slightly.
3. Assemble the bowls: Evenly divide 3.5 cups of cottage cheese into 3 bowls or meal prep containers (approximately 1.25 cups each). Layer the cooked, seasoned ground beef on top of the cottage cheese in each bowl.
4. Add cheese and pico de gallo: Sprinkle about 2.5 to 3 tablespoons of finely shredded cheddar cheese evenly over the beef in each bowl. Then, top with an equal amount of pico de gallo. Gently stir to combine all ingredients without breaking up the cottage cheese too much.
5. Store and serve: Cover the bowls and refrigerate for meal prep storage. Just before eating, slice the avocado and add on top of each bowl. Store uncut avocado separately wrapped in plastic wrap for up to 4 days to prevent browning.

Notes

• Seeding tomatoes is essential to prevent watery bowls during storage.
• Using Laura’s Lean ground beef reduces excess grease and creates a cleaner protein base.
• Good Culture brand cottage cheese is preferred for its thicker and creamier texture that holds well during the week.
• Finely shredded cheddar cheese melts better and distributes evenly over the ingredients.
• Remove jalapeño seeds to reduce heat if preferred.
• Add avocado fresh at serving time to avoid browning and maintain creaminess.
• These bowls can be refrigerated for up to 4-5 days, making them excellent for meal prep.

Keywords: Cottage Cheese Taco Bowls, meal prep, ground beef recipe, pico de gallo, easy taco bowl, healthy taco bowls, protein-packed meal