Ingredients
Scale
- 1 lb Lean Ground Beef (93/7) or Ground Turkey
- 1 cup Low-Fat Cottage Cheese (blended for smoothness if preferred)
- 1 packet Low-Sodium Taco Seasoning
- 1/2 cup Chunky Salsa (no sugar added)
- 1 Bell Pepper, diced
- 1/2 Yellow Onion, diced
- 1 cup Shredded Romaine Lettuce
- 1/4 cup Shredded Cheddar Cheese
- 1 tablespoon Avocado Oil
- Optional: Jalapeños or Cilantro for garnish
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the diced onions and bell peppers, sautéing for 3-4 minutes until they begin to soften. Add the ground beef or turkey to the skillet. Break the meat apart with a spatula and cook until it is fully browned and no longer pink. Drain any excess fat from the pan to keep the meal lean and focused on high-quality protein.
- Lower the heat to medium-low. Stir in the taco seasoning and a splash of water according to the packet instructions. Once the seasoning is well-distributed, fold in the salsa and the cottage cheese. If you dislike the texture of cottage cheese curds, blend the cottage cheese in a food processor for 30 seconds before adding it to the pan. Stir constantly for 2 minutes until the mixture is warm and has a creamy, orange-tinted “queso” appearance.
- Divide the taco meat mixture into four bowls or meal prep containers. Top each serving with the shredded lettuce and a sprinkle of cheddar cheese. If you are eating this immediately, garnish with fresh cilantro or jalapeños. For meal prep, keep the lettuce and fresh toppings in a separate small container to ensure they stay crisp when you reheat the protein base.
- Cook Time: 25 minutes