High-Protein Nacho Cheesy Beef and Rice Bowls

Ingredients

• 2 lb 96/4 lean ground beef (96% lean, 4% fat)
• 2 tbsp taco seasoning (Use a purchased packet or homemade seasoning; amount is estimated because the caption was unavailable.)
• 0.5 cup water (Add to the beef with the taco seasoning for moisture.)
• 500 g fat-free cottage cheese (Used as the base of the thick cheese sauce.)
• 1 boiled egg (Peeled; used to thicken the blended cheese sauce.)
• 6 cups cooked rice (Divide among six bowls; the transcript identifies the dish as a beef and rice bowl, but does not provide an amount.)
• 3 oz Velveeta (Optional, added to the blended cheese mixture if desired and if the macros allow.)
• salt (To taste; taco seasoning and Velveeta may already provide substantial salt.)

Steps

1. 1

   Cook the rice according to its package directions if it is not already prepared. Keep it warm while preparing the beef and cheese sauce.

2. 2

   Heat a large skillet over medium-high heat. Add the lean ground beef and cook for 6–8 minutes, breaking it into small crumbles, until browned throughout and no pink remains. Drain excess liquid or fat if needed.

3. 3

   Add the taco seasoning and water to the browned beef. Stir thoroughly, then simmer for 2–3 minutes until the liquid has reduced slightly and the beef is evenly coated and moist.

4. 4

   Peel the boiled egg. Add the egg and fat-free cottage cheese to a blender container. Blend until completely smooth and thick, scraping down the sides as needed.

5. 5

   If using Velveeta, add it to the blender with the cottage-cheese mixture. Blend again until smooth and creamy. Taste and add salt only if needed.

6. 6

   Divide the cooked rice evenly among six meal-prep bowls. Top each bowl with an equal portion of the seasoned beef.

7. 7

   Spoon or drizzle the thick blended cheese sauce over the beef and rice. Serve immediately, or cool the bowls before covering and refrigerating them for meal prep.

Notes

The transcript says the original recipe yields six bowls and is approximately 550 calories with more than 55 g protein per serving, but the caption containing the complete ingredient list was not available. Rice quantity, taco-seasoning quantity, and optional Velveeta amount are therefore estimates. Refrigerate assembled bowls in airtight containers for up to 4 days; reheat until hot, adding a splash of water if the rice dries out. The estimated nutrition including optional Velveeta is approximately 598 calories and 50 g protein per serving; omitting Velveeta lowers the estimate to approximately 558 calories and 48 g protein per serving, so it does not exactly reproduce the creator's stated figures.

Nutrition per serving

• main
• high-protein
• low-calorie
• budget-friendly
• meal-prep
• Mexican-inspired
• beef
• rice bowl