Ingredients
Scale
- 16 oz Low-fat cottage cheese (small curd)
- 1/2 lb Lean ground beef (90% or 93% lean)
- 1/2 cup Shredded sharp cheddar cheese
- 1 tablespoon Taco seasoning
- 1/4 cup Diced green chilies (canned)
- 1/4 cup Salsa or diced tomatoes with green chilies (Rotel style)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Step 1: Blend the Base. Place the cottage cheese into a high-speed blender or food processor. Add the garlic powder and onion powder. Blend on high for 45 to 60 seconds until the mixture is completely smooth and no lumps remain. The consistency should look like a thick cream or melted cheese sauce.
- Step 2: Brown the Ground Beef. Heat a large skillet over medium-high heat. Add the lean ground beef and break it apart with a spatula. Cook the beef until it is fully browned and no pink remains. Drain any excess fat from the pan. Stir in the taco seasoning and a splash of water to coat the meat evenly.
- Step 3: Combine and Melt. Turn the heat down to low. Pour the blended cottage cheese mixture into the skillet with the seasoned beef. Add the shredded cheddar cheese, diced green chilies, and salsa. Stir constantly until the cheddar cheese melts and the sauce is heated through. Do not let the mixture boil, as cottage cheese can grain up if it gets too hot.
- Step 4: Garnish and Serve. Transfer the warm queso into a serving bowl. Top with fresh chopped cilantro and an extra spoonful of salsa if desired. Serve immediately alongside your favorite tortilla chips, or use bell pepper slices for a lower-carb dipping option.
- Cook Time: 25 minutes