Description
When the craving for something creamy, cheesy, and spicy hits—but you still want to feel energized—this bowl is your secret weapon. No tortillas, no rolling, just layers of flavor and protein-packed goodness.
Ingredients
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½ – 1 cup cottage cheese (full-fat 4% milkfat for creaminess, 2% works too)
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½ cup cooked ground beef (90/10 lean) or black beans for vegetarian
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½ cup cooked rice (white, brown, or cauliflower rice for low-carb)
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¼ cup red enchilada sauce
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¼ cup shredded cheddar or Mexican blend cheese
Optional Toppings
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Diced avocado
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Fresh salsa or pico de gallo
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Sliced jalapeños
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Chopped cilantro
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Sliced green onions
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Fresh lime wedges
Seasoning Tips
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Garlic powder, dried oregano, or taco seasoning
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Black pepper
Instructions
In a skillet over medium heat, warm the cooked rice and protein for 2–3 minutes.
Tip: For cauliflower rice, sauté first to remove excess moisture before adding protein.
Place rice and protein in a microwave-safe or oven-safe deep bowl. Nestle cottage cheese in the center.
Pour enchilada sauce over the cottage cheese and surrounding rice. Sprinkle shredded cheese on top.
Microwave: 1–2 minutes until cheese is bubbly (start with 90 seconds).
Oven: 375°F (190°C) for 8–10 minutes in an oven-safe dish until heated through and cheese melts.
Top with avocado, salsa, jalapeños, cilantro, green onions, and a squeeze of lime juice. Serve hot.
Notes
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Cottage cheese melts into a creamy, ricotta-like layer—full-fat works best.
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Fresh toppings (lime, cilantro, avocado) make the flavors pop.
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Assemble and store components separately for meal prep; combine and heat when ready.
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