Cottage Cheese Nacho Bowl
A bright, crunchy nacho bowl that swaps sour cream for creamy cottage cheese, layered with seasoned ground beef or turkey over lettuce, topped with cottage cheese, salsa, and tortilla chips.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 200 g lean ground beef or turkey (7 oz, about 3/4 cup raw)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded lettuce (iceberg or romaine)
- 1/2 cup cottage cheese (small-curd; full-fat preferred)
- 1/2 cup salsa (mild, medium, or hot)
- 1 cup tortilla chips, broken into bite-sized pieces
- 1 small jalapeño, thinly sliced (remove seeds for less heat)
- Chopped cilantro and diced red onion for garnish
- Lime wedges, optional
Instructions
- Heat a medium skillet over medium heat. Add the ground beef or turkey.
- Cook, breaking up the meat with a spatula, for 8-10 minutes until no pink remains and the internal temperature reaches 160°F (71°C).
- Sprinkle in 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper. Stir and cook for 1-2 minutes until fragrant.
- Prepare two bowls: place about 1/2 cup shredded lettuce in each.
- Let the meat rest for 1-2 minutes off the heat, then divide it evenly over the lettuce.
- Top each bowl with 1/4 cup cottage cheese and 1/4 cup salsa. Scatter broken tortilla chips over the top.
- Finish with jalapeño slices, cilantro, and diced red onion. Serve with lime wedges if using.
Notes
Keep chips separate until serving if you expect leftovers; they’ll stay crisper. A perfect weeknight mashup—customize heat and toppings to suit your taste.
Find it online: https://www.mealbreeze.com/cottage-cheese-nacho-bowl/