Rich, savory beef with a creamy cheese sauce—perfect for tacos, bowls, or lettuce wraps.
📊 Macros (per serving – 2 tacos, approx)
- Calories: 450–520
- Protein: 40–45g
- Carbs: 20–25g (less with low-carb tortillas)
- Fat: 18–22g
🧾 Ingredients
Beef Filling
- 1½ lb (680g) lean ground beef (90–96%)
- 1 tbsp olive oil (optional, if beef is very lean)
- 1 small onion, finely diced
- 3 cloves garlic, minced
Seasoning
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: cayenne or red pepper flakes
Creamy Cheesy Sauce
- ¾ cup plain Greek yogurt (or blended cottage cheese)
- ½ cup light cream cheese, softened
- 1 cup shredded reduced-fat cheese
(cheddar, Mexican blend, or Colby Jack) - ¼ cup beef broth or milk
- Optional: 1 tbsp hot sauce
For Serving
- High-protein or low-carb tortillas
- Optional toppings: shredded lettuce, tomatoes, salsa, jalapeños, cilantro
🔥 Instructions
- Cook the beef
Heat a large skillet over medium-high. Add ground beef (and oil if needed). Cook until browned, breaking it up. Drain excess fat if necessary. - Build flavor
Add onion and garlic. Cook 2–3 minutes until softened. Stir in all seasonings and cook 30 seconds until fragrant. - Make it creamy
Lower heat to medium-low. Add Greek yogurt, cream cheese, broth, and hot sauce (if using). Stir until smooth and creamy. - Add the cheese
Stir in shredded cheese a little at a time until melted and glossy. Taste and adjust seasoning. - Assemble tacos
Spoon creamy beef into warm tortillas. Add desired toppings.
💪 High-Protein Boost Options
- Add ½ cup blended cottage cheese to the sauce
- Use 96% lean beef or half beef / half extra-lean turkey
- Sprinkle extra shredded cheese or nutritional yeast
🔁 Variations
Low-Carb / Keto
- Serve in lettuce wraps or cheese taco shells
- Use full-fat cream cheese and yogurt
Taco Bowl
- Serve over cauliflower rice or protein rice
- Add avocado and pico de gallo
Spicy Queso-Style
- Add ¼ cup pickled jalapeños
- Stir in 1–2 tbsp jalapeño brine
❄️ Storage & Meal Prep
- Fridge: 4–5 days
- Freezer: up to 2 months
- Reheat gently to keep sauce creamy
