USA · Meat Dishes
Tex-Mex Cottage Cheese Bowl
Taco-seasoned ground beef or turkey, roasted sweet potato, black beans, cottage cheese, avocado, salsa, and hot honey.
Ingredients
- lean ground beef or turkey500 g
- sweet potatoes500 g
- canned black beans400 g
- cottage cheese200 g
- avocados2 piece
- chunky salsa150 g
- hot honey2 tbsp
- olive oil2 tbsp
- taco seasoning1.5 tbsp
- tomato paste1 tbsp
- smoked paprika1 tsp
- garlic powder0.5 tsp
- salt1 tsp
- lime juice1 tsp
- fresh cilantro2 tbsp
Method
- 1Preheat the oven to 220°C (425°F). Peel and dice the sweet potatoes into 2 cm cubes. Toss with 1 tablespoon olive oil, smoked paprika, garlic powder, and half a teaspoon of salt. Spread in a single layer. Roast 25 to 30 minutes, flipping once.
- 2Heat the remaining olive oil in a large skillet over medium-high heat. Add the ground meat and break it apart. Cook 5 to 6 minutes until browned.
- 3Add the taco seasoning and tomato paste. Stir well and cook for 2 minutes — the tomato paste should darken slightly. Add 3 tablespoons of water and stir again.
- 4Drain and rinse the black beans. Add them to the skillet and stir into the meat. Cook together for 2 more minutes until the beans are warmed and coated.
- 5Season the cottage cheese: stir in the lime juice and a pinch of taco seasoning. Leave for a few minutes.
- 6Assemble: divide the sweet potatoes between four bowls. Add meat-and-bean mixture alongside. Add cottage cheese, half an avocado, sliced, and a spoonful of salsa. Drizzle hot honey over everything. Scatter fresh cilantro on top.