Cottage Cheese Queso w/ Ground Beef (Warm & Melty)
If you’re craving a cozy, melty queso that’s secretly packed with protein, this cottage cheese queso with ground beef hits the spot. Warm, creamy, and loaded with taco-night flavor, it comes together fast and makes the perfect dip or topping for nachos, bowls, and more!
5 star review
“Exactly what I was looking for. High protein and delicious w the right texture!”
– Stephani
Queso with a Lighter Cottage Cheese Twist
We’re embracing alllllll the nostalgic, indulgent flavors of classic queso in this fresher version that’s ridiculously easy to make! Trust me, this creamy cottage cheese dip is exactly what you want to make whether you’re having friends over for a big game, or you just want an excuse to eat dip for dinner.🙋♀️ I personally like serving this cottage cheese queso dip straight out of the skillet for a festive presentation, which also helps the queso stay warm longer. And as a slow cooker fan, I also like to throw it in a slow cooker and keep it on warm once you’re ready to serve.
The inspiration for this quirky dip came from the viral high-protein cottage cheese queso, and I was eager to try it out and put my own spin on it by boosting the flavor a bit without compromising on ease of prep. The best part is that blending the cottage cheese gives this dip a smooth and creamy consistency, making it the perfect warm dip for a party, or as I mentioned, just the thing for an unexpected lunch or dinner idea. On that note, I’m a dip girl through-and-through, and I’m down for a dip-lunch any day (hello crockpot taco dip), so this warm queso with ground beef hits all the right notes, plus is hearty enough to power you through your day. Grab your chips and let’s get dipping!
Welcome to My Kitchen! Let’s Make Warm Cottage Cheese Queso
Perfecting This Delighful Cottage Cheese Queso Dip
First up, I added ground beef to make this sauce extra hearty. For a vegetarian version, though, you can skip it. And I added nutritional yeast to infuse a nice balanced umami flavor to make up for what might be missing from a low-fat cottage cheese. Making this a nutritional yeast cottage cheese queso adds an extra cheesy flavor that really takes this recipe over the top. It’s not absolutely necessary if you don’t want to go out and buy it, but I really like it! I also tested this recipe by adding Ro-tel diced tomatoes and green chilies, but I don’t think it’s needed, since this creamy queso is already so flavorful. But if you want to add a drained can at the end, go for it!
Pro Tips for the Creamiest Dreamiest Appetizer
- Serving Size: This recipe makes 1½ cups total, or about six ¼ cup individual servings.
- Silky Smooth: While blending the cottage cheese to get rid of the lumps, it’ll be thick (totally normal), and I don’t recommend adding any liquid.
- Taco Seasoning: All taco seasoning is different, so if you want this queso to be spicy, use a spicy blend, and if you want it to be mild, use a mild blend.
- Salt: Similarly, taco seasoning varies in terms of salt significantly from brand to brand. Taste your queso before serving add additional salt if it tastes flat ¼ teaspoon at a time.
- Watch the Temp: As the queso is warming, don’t let it start simmering, since low-fat cottage cheese can separate if it simmers. But if that does happen, just whisk it back together.
- Thin it Out: For a thinner consistency, or if the queso thickens up too much, add a splash of milk until it is thin enough to pour or dip.
Cottage Cheese Queso w/ Ground Beef (Warm & Melty!)
Ingredients
- 1 teaspoon olive oil
- ½ pound lean ground beef
- 5 teaspoons taco seasoning, divided
- 16- oz low-fat cottage cheese (about 2 cups)
- 1 cup grated sharp cheddar
- 2 tablespoons nutritional yeast (optional, see notes)
- Salt to taste
Equipment
Instructions
- In a large 9-inch skillet, heat the olive oil over medium high heat. Add the ground beef, sprinkle with 2 teaspoons of taco seasoning, and stir to break apart into small pieces. Cook until browned and cooked through, about 5-7 minutes, stirring frequently.
- While the meat is cooking, add the cottage cheese, 3 teaspoons taco seasoning, and cheddar cheese to a blender or food processor. Blend until smooth, stopping to scrape down the sides if necessary.
- When the meat is cooked, turn heat to low and add cottage cheese mixture along with the nutritional yeast (if using), stirring to combine. Cook on very low until just warmed through, stirring frequently, being careful not to simmer, as the queso may separate.
- Add toppings if desired and serve warm straight out of a skillet.
- Alternatively, transfer to a 4-quart slow cooker on the “warm” setting to serve.
Notes
- Warm not Simmering: Be sure to heat the cottage cheese mixture on the lowest heat to just warm. If you bring it to a simmer, it may separate.
- Thin it Out: For a thinner consistency, or if the queso thickens up too much, add a splash of milk until it is thin enough to pour or dip. If using full-fat cottage cheese plan on having milk on hand, as it will thicken more than if using low-fat.
- Nutritional Yeast: Nutritional yeast adds an extra “cheesy” taste to this queso. If you don’t have it or don’t want to buy it, though, it may be omitted.
- Taco Seasoning: All taco seasoning is different, so if you want this queso to be spicy, use a spicy blend, and if you want it to be mild, use a mild blend.
- Salt: Similarly, taco seasoning varies in terms of salt significantly from brand to brand. Taste your queso before serving add additional salt if it tastes flat ¼ teaspoon at a time.
- Optional Toppings: pickled jalapeno, chopped green onion.
- Serving Size: This recipe makes 1½ cups total, or about six ¼ cup individual servings.
Hi! This sounds wonderful, but I am severely allergic to garlic and onion powder which would be in the pre-made taco seasoning. Do you have a recipe for homemade taco seasoning so I can leave those two things out, but still use the measurements for the other ingredients? Thank you.
Hi Christianne, I’d try 1 teaspoon mild or spicy chili powder (depending on spice preference), 1 teaspoon ground cumin, and 1 teaspoon smoked paprika, plus 1/2-1 teaspoon kosher salt in place of the taco mix. Add that to the cottage cheese mixture when blending and then taste and see if you want to add any additional spices or salt. This should get you tons of flavor without the garlic or onion powder. I hope you enjoy!
I’ll be making this for game day, for sure!
Oh good, Megan, I hope it’s a hit! Let me know how it turns out. 🙂
This was so good! I was super nervous about warming it up so it didn’t separate so it maybe took longer than it should have, but it was delicious!
How would you recommend re-heating this?
I’m so glad you enjoyed this recipe! The dip will thicken up a lot when it cools, so you can reheat over low on the stovetop or in the microwave — it will thin out when rewarmed, but I recommend adding a splash of mil to think it out a bit more if necessary.
Exactly what I was looking for. High protein and delicious w the right texture!
Stephani, yay, so happy to hear this one was a hit. Thanks so much for sharing your thoughts and for leaving a review!
Have you tried making this in a slow cooker after beef is browned?
Tess, I haven’t but I think it would be absolutely lovely! To avoid separating I suggest the the cottage cheese go in at room temp (vs. super cold), and keep the heat on very low (don’t let it come to a simmer, or it might separate). Otherwise you should be good to go. If you give it a try let me know how it turns out!
Thank you, Robyn. We will try it in a crockpot and let you know how it works. Tess
Fantastic, Tess, thanks so much!