Southwest Ground Beef Bowl with Cottage Cheese Queso
Let Me Tell You About This Southwest Ground Beef Bowl
Okay, so here’s the thing: this Southwest Ground Beef Bowl with Cottage Cheese Queso is one of those recipes that started as a “what have I got lying around?” sort of dinners, but now it shows up in my kitchen more often than I’d like to admit. Once, I made it for a last-minute family movie night and, ever since, it’s become our borderline-tradition for when everyone’s too tired to argue about takeout. I mean, who actually has the energy to wrangle a family of five into agreeing on pizza toppings? (Not me, that’s for sure.)
If you’re anything like me and dinners need to be quick but not boring, give this bowl a shot. Oh, and if you’re one of those folks who thinks cottage cheese is only for sad dieters, I’m telling you right now: it SHINES in queso. There, I said it.
Why You’ll Love This (Or at Least Not Regret Trying It)
I usually whip this up when I want something hearty but don’t want to spend ages at the stove, because honestly, my attention span for browning beef is only so long. My family goes crazy for it, mostly for the queso—my oldest literally asked for a bowl of just the cheese sauce once, which, y’know, is strange but flattering? Also, if you’ve ever looked at a pile of taco fixings and thought, “I want this, but lazier,” this is your meal. (And if you’re thinking, “But there’s cottage cheese in this?” Trust me. It works.)
What You’ll Need (Plus a Few Extras If You Want)
- 1 lb (about 450g) ground beef (honestly, I’ve used ground turkey too—works fine, just a bit leaner)
- 1 small onion, diced (red, yellow, whatever you grab first. Green onions even, if you’re feeling wild)
- 2 cloves garlic, minced (I’ve been known to just use the jarred stuff in a pinch)
- 1 packet taco seasoning (homemade is great, but hey, no shame in using Old El Paso; my grandma swore by it, but store brand works fine)
- 1 bell pepper, diced (color doesn’t really matter—use what looks good. Or skip it if you can’t be bothered)
- 1 cup frozen corn (fresh if it’s summer, canned if you forget to shop)
- 1 can (15 oz) black beans, drained and rinsed (or pinto beans if you like those better)
- Salt and pepper, to taste (I rarely measure, just sprinkle and taste…)
- For the Cottage Cheese Queso:
- 1 cup cottage cheese (whole milk or low-fat, honestly I can’t tell the difference in this sauce)
- 1/2 cup shredded cheddar cheese (Monterey Jack is fun, too)
- 2 tbsp milk (or water, or whatever’s handy—I’ve even used oat milk when I ran out of everything else)
- 1/2 tsp chili powder (more if you like a kick)
- Tortilla chips, rice, or cauliflower rice for serving (I alternate between chips and rice, depending on my mood or what’s left in the pantry)
- Favorite toppings: avocado, salsa, jalapeños, cilantro, lime wedges—go wild, or just skip if you’re in a rush
How To Do It (Probably Quicker Than You Think)
- Brown the Beef: Heat up a large skillet over medium-high. Toss in the ground beef and just let it do its thing, breaking it up as you go. If it seems a bit dry, I sometimes add a splash of olive oil, but that’s me. (This is the stage where everything looks a little sad and gray, but don’t panic—it perks up soon!)
- Add the Veg: Throw in your onion, garlic, and bell pepper. Cook for 3–4 minutes—or until the onions are see-through-ish and everything smells great. You know. Then stir in that taco seasoning. I add a couple of tablespoons of water here just so it all gets saucy and not weirdly dry, but you do you.
- Corn & Beans: Stir in the corn and black beans, then let it all get cozy together for another 2–3 minutes. Taste it! (I always sneak a bite here—quality control is important.) Adjust salt, pepper, whatever.
- Make the Queso: Okay, so while all that is going on, grab a blender (I use my ancient Nutribullet, which rumbles like a truck but gets the job done), and add cottage cheese, cheddar, milk, and chili powder. Blend until smooth-ish. It’ll look runny at first, but just trust.
- Warm the Queso: Pour that mixture into a small saucepan over low heat. Stir until it thickens up and gets gooey—about 3–5 minutes. If it gets too thick, splash in a bit more milk. If you get distracted and it scorches a bit, scrape off the brown bits and pretend it’s smoked queso. (I won’t tell.)
- Assemble Bowls: Spoon your beef mixture over rice or chips (or cauliflower rice for those “I’m being healthy today” moments). Drizzle with warm cottage cheese queso. Pile on all the toppings your heart desires. Squeeze a lime over everything—trust me, it matters, even if you think it won’t.
Notes From Many Attempts (And a Few Mishaps)
- Once I blended the queso for ages and it got really airy—tasted fine, but looked a bit like cheesy shaving foam. Maybe just pulse it!
- Don’t skip the lime at the end; I used to, but it’s like the flavor just wakes up when you add it. Weird but true.
- I tried to make it all in one pan once, but the queso gets funky if it sits too long with the beef. Just keep them separate till serving.
Variations I’ve Tried (And One Fail)
- I swapped ground beef for lentils once (trying to impress a vegetarian friend). Actually, not bad—just a bit earthier. My kids whined, but I liked it.
- Did shredded chicken instead of beef a few times—super tasty, especially with extra chili powder.
- One time, I tried stirring the queso into the beef mixture itself—honestly, it just turned into a weird, beige goo. Wouldn’t recommend it.
Equipment (But Improvise If Needed)
- Large skillet (if you only have a saucepan, that works. Just takes a bit longer to brown the meat)
- Blender or food processor for the queso (I’ve seen folks mash it by hand for a chunky version—you do you)
- Small saucepan for warming the queso (or your microwave—just stir it every 30 seconds so it doesn’t explode. Trust me!)
How to Store Leftovers (If You Even Have Any)
Stick any leftovers in a sealed container in the fridge. It’ll be good for 2–3 days, but, honestly, in my house it never lasts more than a day! Reheat the beef in the microwave or on the stove. The queso might separate a little in the fridge; just give it a good stir and maybe add a splash of milk when you warm it up—it comes back together (mostly).
How I Like to Serve This (And Family Rituals)
I usually pile everything in a big bowl and let everyone go wild with their toppings—DIY style. Sometimes we lay down a picnic blanket in the lounge and eat cross-legged, which the kids think is hilarious. Or, if it’s just me, I’ll eat it straight out of the pan—less washing up, right?
Pro Tips (Lessons Learned The Hard Way)
- Once, I tried to rush the queso step and cranked the heat—big mistake. It split and looked like cottage cheese soup. Keep it low and slow!
- Don’t overblend the cottage cheese; it gets weirdly fluffy (see “shaving foam” comment above).
- If you forget to rinse the beans, they’ll taste fine but might turn everything a strange, muddy color. Doesn’t matter much, but just a heads up if you’re trying to impress someone.
FAQ (For Real, I’ve Been Asked These)
- Can I use ground turkey instead of beef?
- Absolutely—done it loads of times. It’s just a bit leaner, so maybe add a splash of oil or a bit more seasoning. And don’t worry if it seems dry at first, the queso will fix that!
- Does the cottage cheese taste strong?
- Not really. It melts right in with the cheddar and chili powder. My picky cousin ate a whole bowl before I told him what was in it; he didn’t even blink.
- Can I make this dairy free?
- Sure, I’ve used this vegan queso and it tasted pretty good—though honestly, cottage cheese is the real star here.
- Any good salsa recommendations?
- I like SalsaSalsa for fresh stuff, or just use whatever’s on hand. Heck, sometimes I just chop up a tomato and call it salsa if I’m in a pinch.
- What if I don’t have a blender?
- It’ll be chunkier, but honestly, a fork and some elbow grease work. Or just mash the cottage cheese with a potato masher—works in a pinch.
Oh, and before I forget: if you’re looking for more Southwest bowl inspiration, I’ve nabbed a few ideas from Half Baked Harvest. Their flavor combos are wild (in a good way!).
So, that’s the lowdown. Not fancy, just good food for hungry people. Let me know if you try it—unless you hate it. Then maybe don’t tell me. Kidding! (Sort of.)
Ingredients
- 1 lb ground beef
- 1 cup cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 packet taco seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
-
1Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
-
2Stir in taco seasoning, black beans, and corn. Cook for another 3-4 minutes until heated through. Season with salt and pepper to taste.
-
3In a blender or food processor, combine cottage cheese and shredded cheddar cheese. Blend until smooth and creamy to make the queso.
-
4To assemble the bowls, divide cooked rice among four bowls. Top each with the beef and bean mixture.
-
5Drizzle cottage cheese queso over each bowl. Garnish with diced tomatoes and chopped cilantro. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
