Ingredients
Scale
- 1 lb lean ground beef (90% or 93% lean)
- 2 cups low-fat or whole milk cottage cheese
- 1 medium bell pepper, diced
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1 tbsp olive oil or avocado oil
- Optional: Sliced green onions or hot sauce for topping
Instructions
- Place a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, toss in the diced onions and bell peppers. Sauté them for about 4 to 5 minutes until the onions become translucent and the peppers soften. Stir in the minced garlic during the last 60 seconds to prevent it from burning, which ensures a fragrant base for your beef.
- Add the ground beef to the skillet with the vegetables. Use a wooden spoon or spatula to break the meat into small crumbles. Season the meat immediately with the smoked paprika, cumin, salt, and pepper. Cook the beef for 7 to 8 minutes or until no pink remains. If there is excess fat in the pan, carefully drain it to keep the dish lean and clean.
- Reduce the heat to low. Pour the cottage cheese directly into the skillet with the beef and vegetables. Stir gently to combine. The cottage cheese will begin to melt slightly and create a creamy, thick sauce that coats the beef. Do not let the mixture come to a boil, as high heat can cause cottage cheese to release too much liquid and become watery.
- Add the fresh baby spinach to the pan. Fold it into the warm beef and cheese mixture until the leaves are just wilted, which should take about 1 to 2 minutes. The residual heat is usually enough to do the job. Once the spinach is bright green and soft, remove the skillet from the heat.
- Divide the mixture evenly into four meal prep containers if you are saving them for later. If eating immediately, scoop the mixture into a bowl and garnish with fresh green onions or a dash of your favorite hot sauce for an extra kick.
- Cook Time: 25 minutes