Beefy Queso Loaded Potatoes

Name: Beefy Queso Loaded Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Ingredients: 2 lbs ground beef; 1 cup tomato sauce; 1 tsp paprika; 1 tsp garlic powder; 1 tsp cumin; 1 tsp salt; 1 tbsp neutral cooking oil; 1 small zucchini; 1 small onion; 2 medium poblano pepper; 4 oz mushrooms; 1 tbsp neutral cooking oil; 2.2 lbs potato; 1 tbsp olive oil; salt; black pepper; ½ cup cottage cheese; ¼ cup cheddar cheese; ¼ cup pepper jack cheese; 3 tbsp milk; 1 tsp garlic powder; 2 tsp chipotle peppers in adobo sauce; ½ tsp salt

User Reviews

5

26 reviews

Excellent

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings
5 servings
Calories
667 kcal
Course
Main Course
Cuisine
Mexican

Beefy Queso Loaded Potatoes

Iris Warren

Report

Beefy Queso Loaded Potatoes feature roasted Yukon gold potatoes seasoned and tossed with ground beef cooked in a spiced tomato sauce. The dish includes sautéed zucchini, onion, poblano peppers, and mushrooms, layered with a creamy queso sauce made of cottage cheese, cheddar, pepper jack, milk, garlic powder, chipotle peppers, and salt. The combination delivers a hearty, smoky, creamy potato side or main with vibrant textures and a mildly spicy kick.

Description

This dish begins by roasting diced Yukon gold potatoes to a golden-brown finish with olive oil, salt, and pepper. Ground beef is cooked separately with tomato sauce and warm spices like paprika, cumin, and garlic powder to create a seasoned meat topping. A mix of diced vegetables—zucchini, onion, poblano peppers, and mushrooms—is sautéed to add freshness and texture.

The queso sauce blends cottage cheese, cheddar, pepper jack, milk, garlic powder, and chipotle peppers in adobo for a smoky, creamy element that melds the components together. The layers of roasted potatoes, spiced beef, sautéed vegetables, and melted cheese create a rich, satisfying dish with a contrast of textures and flavors ranging from tender to crisp and from creamy to spicy.

Share:

I Made This!

2 people made this

Print

119 people printed this

Save this

11 people saved this

Ingredients

Servings

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 neutral cooking oil generic cooking oil

For the Calabacitas

1 small zucchini
1 small onion
2 medium poblano pepper
4 oz mushrooms
1 tbsp neutral cooking oil generic cooking oil

For the Potatoes

2.2 lbs potato Yukon gold variety
1 tbsp olive oil
salt to taste
black pepper to taste

For the Queso

½ cup cottage cheese
¼ cup cheddar cheese
¼ cup pepper jack cheese
3 tbsp milk 2%
1 tsp garlic powder
2 tsp chipotle peppers in adobo sauce
½ tsp salt

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.