Ingredients
Scale
- 1.5 lbs Lean ground beef (90/10 or 93/7)
- 1 cup Low-fat cottage cheese
- 2 cups Fresh baby spinach
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 tsp Smoked paprika
- 1 tsp Onion powder
- Salt and black pepper to taste
- 1 tbsp Olive oil or avocado oil
- Optional: Crushed red pepper flakes for heat
Instructions
- Start by dicing your onion and mincing the garlic. To ensure the creamiest texture for your sauce, place the cottage cheese in a high-speed blender or food processor. Blend for 30 seconds until completely smooth and liquid-like. This step is crucial because it removes the “curd” texture that some people find unappealing, resulting in a sauce that mimics a luxurious Alfredo.
- Heat the oil in a large skillet over medium-high heat. Add the diced onions and sauté for 3 to 4 minutes until they become translucent. Add the ground beef to the skillet, breaking it apart with a spatula. Season the meat with salt, pepper, smoked paprika, and onion powder. Cook until the beef is fully browned and no pink remains. Drain any excess fat if necessary. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Reduce the heat to low. Stir in the fresh baby spinach and let it wilt for about 2 minutes. Pour the blended cottage cheese sauce over the beef mixture. Stir gently to combine, allowing the sauce to warm through for 1 to 2 minutes—do not let it boil, or the cheese may separate. Serve immediately over cauliflower rice or zucchini noodles for a low-carb finish. If you are meal prepping, divide the mixture into four equal portions and let them cool before sealing.
- Cook Time: 25 minutes