Ingredients
Scale
- 24 ounces Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt, divided
- 1/2 teaspoon black pepper, divided
- 1 1/4 pounds 96% lean ground beef
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/3 cup low-sodium beef broth
- 1 cup 2% cottage cheese
- 1/2 cup plain nonfat Greek yogurt
- 3/4 cup shredded reduced-fat cheddar cheese
- 2 tablespoons fresh lime juice
- 2 to 4 tablespoons water, as needed for the sauce
- 2 cups shredded romaine lettuce
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving, optional
Instructions
- Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
- Toss the potato cubes with the olive oil, 1/2 teaspoon smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 28 to 32 minutes, flipping once after about 18 minutes, until browned and tender.
- While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and onion and cook for 6 to 8 minutes, breaking the beef into small crumbles.
- Add the minced garlic, chili powder, cumin, remaining 1/2 teaspoon smoked paprika, oregano, onion powder, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir for 30 seconds, then add the broth. Simmer until the liquid is mostly absorbed. Verify the ground beef reaches 160°F.
- Add the cottage cheese, Greek yogurt, cheddar, lime juice, and 2 tablespoons water to a blender or food processor. Blend until completely smooth. Add more water 1 tablespoon at a time only if needed for a spoonable sauce.
- Divide the roasted potatoes among four bowls. Add the taco beef and spoon the cheese sauce over the top. Finish with romaine, tomatoes, cilantro, and optional lime wedges. Serve immediately.
Notes
- Use a large sheet pan and keep the potato cubes in one layer so they roast instead of steam.
- Ground beef should reach 160°F; verify with a food thermometer rather than relying on color.
- For meal prep, store potatoes, beef, cheese sauce, and fresh vegetables separately and assemble after reheating.
- Refrigerate cooked leftovers at 40°F or below and use within 3 to 4 days. Reheat cooked beef and potatoes to 165°F.
- Nutrition is an estimate based on 96% lean ground beef, 2% cottage cheese, nonfat Greek yogurt, reduced-fat cheddar, low-sodium broth, and four equal servings. Optional lime wedges and other toppings are not included.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven and Stovetop
- Cuisine: American
- Diet: High Protein