Print

Cottage Cheese Taco Bowls Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/cottage-cheese-taco-bowls-recipe/