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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.

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

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 Calabacitas
  • 1 small zucchini
  • 1 small onion
  • 2 medium poblano pepper
  • 4 oz mushrooms
  • 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
    Cup of Yum
  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 (204 °C) for 25 minutes, tossing halfway through. Cook them until you have achieved your desired level of browning.
For the Vegetables
  1. Wash and cut your vegetables. Cut the onions, peppers, and mushrooms into a large dice and the zucchini into a medium dice.
  2. 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.
  3. 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.
  4. Be sure not to overcook these as it will negatively impact their texture.
For the Taco Meat
  1. Heat a large skillet over medium high heat and brown the ground beef in 1 tbsp of oil.
  2. Season the beef in the skillet with 1 tsp of salt, garlic powder, cumin, and paprika.
  3. 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
  1. 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.
  2. Add to a blender with 3 tbsp of milk and blend until smooth.
  3. Divide the queso out into smaller ramekins to store in each container.
Plating
  1. 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
  1. 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 Information

Calories 667kcal (33%) Carbohydrates 45g (15%) Protein 48g (96%) Fat 33g (51%) Fiber 6.9g (28%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 667

% Daily Value*

Calories 667kcal 33%
Carbohydrates 45g 15%
Protein 48g 96%
Fat 33g 51%
Fiber 6.9g 28%

* Percent Daily Values are based on a 2,000 calorie diet.