This cottage cheese queso with ground beef is my high-protein twist on queso con carne, a creamy, cheesy Tex-Mex dip loaded with seasoned meat. Made with just five ingredients, it’s hearty enough to serve as part of a meal or enjoy as a warm dip with tortilla chips.
I recently perfected my cottage cheese queso recipe after experimenting with different ways to keep the cheese smooth and creamy when heated. Once I was happy with the basic version, I decided to bulk it up with seasoned ground beef. Cause why not?!
The result is a thicker, heartier queso with savory beef throughout the creamy cheese mixture. It’s delicious with tortilla chips, but also works beautifully over nachos, tacos or a low-carb burrito bowl.
Why You'll Love This Recipe
Hearty and protein-rich: Ground beef, cottage cheese and shredded cheese make this more substantial than a traditional cheese dip.
Creamy and cheesy: Blended cottage cheese creates a smooth base, while Mexican-style shredded cheese adds richness and flavor.
Just five ingredients: A simple combination of ground beef and the same four ingredients used in my original cottage cheese queso.
Versatile: Enjoy it as a warm dip, spoon it over nachos or use it to make a satisfying low-carb meal.
Ingredients You'll Need
You only need five main ingredients for this ground beef cottage cheese queso.
Ground beef (beef mince): I found 10% fat ground beef worked perfectly, with plenty of flavor without making the queso greasy. Extra-lean beef also works, although you may need a little olive oil if the pan looks dry. I’ve also tested this recipe with ground turkey, and it was delicious.
Low-fat cottage cheese: Creates the creamy queso base. Drain any visible excess liquid before blending. Full-fat cottage cheese is another option.
Shredded Mexican-style cheese: Adds richness and the familiar cheesy flavor of queso. A shredded pizza cheese blend also works well.
Taco seasoning: Seasons both the beef and the cottage cheese mixture. I use Mingle Mexican Fiesta Taco Seasoning, but any preferred brand will work. Adjust the amount to suit its saltiness and heat.
Xanthan gum: Just ⅛ teaspoon helps prevent the cottage cheese from releasing whey and becoming watery when heated. I tested different quantities in my original queso recipe and found this amount worked well without making the mixture overly thick.
Optional Toppings
Fresh cilantro (coriander), sliced jalapeños, green chilies, lime juice, pico de gallo or extra shredded cheese all make delicious additions.
How to Make Cottage Cheese Queso With Ground Beef
This recipe follows the same simple method as my original cottage cheese queso, with one extra step to brown the ground beef.
Step 1: Cook the Ground Beef
Heat a non-stick skillet over medium heat. Add the ground beef and cook for approximately 5–8 minutes, breaking it into small pieces with a spatula.
Add 1 teaspoon of taco seasoning and continue cooking until the beef is fully cooked and lightly browned.
If the beef releases excess liquid, continue cooking until it evaporates. This helps prevent the finished queso from becoming watery.
Step 2: Blend the Cottage Cheese
Drain any visible excess liquid from the cottage cheese. For the best results, let it sit in a strainer for approximately 20 minutes to remove additional whey.
Transfer the cottage cheese to a blender or food processor. Add the remaining teaspoon of taco seasoning and ⅛ teaspoon xanthan gum, then blend until completely smooth.
Step 3: Combine and Heat
Transfer the blended cottage cheese mixture to a microwave-safe bowl or ramekin large enough to hold all the ingredients. Clearly, I didn’t follow my own advice here and crammed everything into a small container, then struggled to mix it, so don’t do that! lol
Add the shredded Mexican-style cheese and cooked ground beef. Stir to combine.
Microwave for 30 seconds, remove and stir thoroughly, then microwave for another 30 seconds.
Stir again until the cheese has melted and the mixture is creamy and heated through. I used a 1100 W microwave, so adjust the heating time if necessary.
For the stovetop method, add the cottage cheese and Mexican cheese mixture directly to the skillet with the cooked ground beef. Gently stir until everything is combined and heated through on medium heat. The cheese should be melted through.
Step 4: Add a Golden Cheese Topping (Optional)
For a golden finish, transfer the heated queso to a larger oven-safe ramekin or small baking dish if it isn’t already in one.
Sprinkle approximately 1 tablespoon of extra shredded Mexican-style cheese over the top.
Place under the oven grill (broiler) for 3–5 minutes, until the cheese is melted and golden.
Keep a close eye on it, as browning times vary between ovens.
Serve warm with your favorite toppings and dippers.
Tips To Make The Best Cottage Cheese Queso With Ground Beef
I used 10% fat ground beef. I found it had a good balance of flavor and richness without making the queso greasy. For extra-lean beef, add a little olive oil to the pan if needed.
Remove excess moisture. Drain visible whey from the cottage cheese before blending, and cook off any excess liquid released by the beef. This helps prevent a watery dip.
Don’t overheat the queso. Heat just until the shredded cheese melts and the mixture is hot. Prolonged heating can cause cottage cheese to separate.
Use a larger ramekin. The added beef increases the volume compared with the original queso recipe, so choose a dish with enough room for stirring and the optional golden cheese topping.
Variations and Substitutions
Ground turkey or chicken: I also tested this queso with ground turkey, and it was delicious. Ground chicken is another option, although I haven’t tested that version. For very lean meat, add a teaspoon of olive oil when cooking if needed.
Make it spicier: Add chopped jalapeños, chili flakes, hot sauce or a spicier taco seasoning blend.
Try different toppings: Fresh pico de gallo, avocado, cilantro, green chilies and sour cream all work well.
Without xanthan gum: You can leave it out, but heat the cheese mixture gently and add the cooked beef just before serving. In my original queso tests, the cheese mixture separated when heated too far without xanthan gum.
What to Serve With Ground Beef Cottage Cheese Queso
Tortilla chips: Serve warm with regular tortilla chips or my homemade low-carb tortilla chips for dipping.
Fresh vegetables: Bell pepper (capsicum), cucumber, celery and even raw broccoli work well. I tried it with broccoli, and it was delicious!
Loaded nachos: Spoon the warm queso over tortilla chips and finish with diced tomatoes, avocado, jalapeños and fresh cilantro.
Tacos and burrito bowls: Use it as a creamy, cheesy topping for tacos or a low-carb bowl with lettuce, salsa, avocado and your favorite vegetables.
For another hearty, cheesy meal idea, try my cottage cheese pizza bowls. They’re a delicious way to enjoy familiar pizza flavors with a cottage cheese base.
How to Store and Reheat
Refrigerating
Allow the beef queso to cool slightly before transferring it to an airtight container. Refrigerate promptly and use within 3–4 days.
Reheating
Reheat individual portions gently in the microwave in short intervals, stirring between them, until thoroughly heated.
You can also reheat the queso in a small saucepan over low heat, stirring regularly.
The cheese mixture may thicken or change texture after refrigeration, so avoid prolonged heating.
Freezing
I haven’t tested freezing this beef queso. Cottage cheese-based sauces can change texture after freezing and thawing, so I recommend enjoying it fresh or refrigerated.
Frequently Asked Questions
Queso con carne is a Tex-Mex-style cheese dip made with melted cheese and seasoned meat, usually ground beef. It’s typically served warm with tortilla chips or as a topping for nachos and other Tex-Mex dishes.
Yes, ground beef should be fully cooked before adding it to queso. Brown the beef in a skillet for approximately 5–8 minutes, breaking it into small pieces as it cooks. Ground beef should reach an internal temperature of 160°F (71°C) before being mixed into the cheese.
Yes. Cook the ground beef separately, then combine it with blended cottage cheese, shredded cheese, taco seasoning, and xanthan gum. Microwave in two 30-second intervals, stirring between them. This method uses a 1100 W microwave, so adjust the heating time as needed.
Yes, you can prepare ground beef cottage cheese queso ahead of time and refrigerate it in an airtight container for 3–4 days. Reheat gently until thoroughly heated. The cheese mixture may thicken or change texture after refrigeration.
Cottage cheese queso with ground beef can fit into a keto diet, depending on the ingredients, serving size and your daily carbohydrate target. Cottage cheese and taco seasoning contribute some carbohydrates, so check the nutrition information per serving. Serve with low-carb tortilla chips or non-starchy vegetables to keep the overall meal lower in carbs.
Easy Cottage Cheese Queso With Ground Beef
Equipment
Ingredients
- ½ cup raw ground beef beef mince
- ½ cup low-fat cottage cheese drained
- ½ cup shredded Mexican-style cheese
- 2 teaspoons taco seasoning divided
- ⅛ teaspoon xanthan gum
Instructions
- Heat a non-stick skillet over medium heat. Add the ground beef and 1 teaspoon of taco seasoning. Cook for 5–8 minutes, breaking the meat into small pieces, until fully cooked and lightly browned. Cook off any excess liquid.
- Drain any visible excess liquid from the cottage cheese. Transfer to a blender or food processor with the remaining 1 teaspoon of taco seasoning and xanthan gum. Blend until completely smooth.
- Add Mexican shredded chees to the mixture and combine well with a spoon.
- Microwave: Transfer the mixture to a microwave-safe bowl and add the cooked ground beef. Mix everything well with a spoon. Microwave for 30 seconds, stir thoroughly, then heat for another 30 seconds. Stir again until the cheese is melted and the queso is creamy and heated through. Adjust the time according to your microwave's wattage.
- Stovetop: Leave the cooked ground beef in the same non-stick skillet. Reduce the heat to low, then add the blended cottage cheese mixture and shredded cheese. Stir gently until the cheese melts and the queso is creamy and heated through. Avoid overheating.
- Optionally, once the queso is heated through, top with two tablespoons of Mexican shredded cheese and put under the broiler or oven grill to create a golden top.
