Ingredients
Scale
- 1.5 lbs Lean Ground Beef (90/10 or 93/7)
- 1.5 cups Low-Fat Cottage Cheese (small curd preferred)
- 1/2 Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 2 cups Fresh Baby Spinach, roughly chopped
- 1/2 cup Low-Sugar Marinara or Tomato Sauce
- 1 tbsp Italian Seasoning blend
- 1/2 tsp Smoked Paprika
- Salt and black pepper to taste
- 1/2 cup Shredded Mozzarella or Parmesan cheese
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the diced onions and cook for about 4 minutes until they are soft and translucent. Stir in the minced garlic and cook for an additional 60 seconds until you smell the aroma. Be careful not to let the garlic brown too much, as it can turn bitter.
- Add the ground beef to the skillet with the onions and garlic. Use a stiff spatula to break the meat into small crumbles. Season the meat generously with Italian seasoning, smoked paprika, salt, and pepper. Continue cooking until the beef is completely browned and no pink remains. Carefully drain any excess grease from the pan to ensure the final dish isn’t oily.
- Turn the heat down to medium-low. Pour in the low-sugar marinara sauce and add the chopped spinach. Stir the mixture until the spinach is fully wilted. This adds a boost of micronutrients and fiber without significantly changing the flavor profile of the beef.
- Fold in the cottage cheese and stir gently. The cheese will begin to melt and create a creamy, pink-hued sauce that binds the beef together. Sprinkle the shredded mozzarella over the top and cover the pan with a lid for 2 minutes. Once the cheese is gooey and melted, remove the pan from the heat and serve immediately.
- Cook Time: 25 minutes