Beefy Queso Loaded Potatoes

Step 1

Wash and cut 2.2 lbs or 1 kg worth of potatoes into a medium to large dice. No need to peel them, just wash the dirt off well.

Step 2

Add the diced potatoes to a large bowl and season with salt and pepper to your liking, drizzle in 1 tbsp of oil and toss to coat.

Step 3

Spray a large sheet pan with oil and spread the potatoes out over the surface. Roast the potatoes at 400 °F for 25 minutes, tossing halfway through. Cook them until you have achieved your desired level of browning.

Step 4

Wash and cut your vegetables. Cut the onions, peppers, and mushrooms into a large dice and the zucchini into a medium dice.

Step 5

Heat a large skillet over high heat and add in about 2 tsp of oil. Add the peppers and onions first and allow them to cook for 3-5 minutes first to develop color. Season them lightly with salt.

Step 6

Create some space in the center of your pan and add an additional 1 tsp of oil and dump in your mushrooms and zucchini. Season lightly with salt and give these a chance to brown.

Step 7

Be sure not to overcook these as it will negatively impact their texture.

Step 8

Heat a large skillet over medium high heat and brown the ground beef in 1 tbsp of oil.

Step 9

Season the beef in the skillet with 1 tsp of salt, garlic powder, cumin, and paprika.

Step 10

Once the beef is 90% of the way cooked, add in ½ cup of tomato sauce. Stir to combine and cook for an additional 3-5 minutes to reduce and thicken.

Step 11

Add the cottage cheese, pepper jack, cheddar, chipotles in adobo sauce, salt, and garlic powder to a microwave safe bowl. Microwave for about a minute to melt the cheeses.

Step 12

Add to a blender with 3 tbsp of milk and blend until smooth.

Step 13

Divide the queso out into smaller ramekins to store in each container.

Step 14

This recipe makes 5 servings. Divide all of your ingredients evenly between them. This meal will last up to 5 days in the fridge.

Step 15

If you want your potatoes to be crispy, you will need to reheat them in the air fryer. I do 6 minutes at 400 °F.