BEEFY QUESO LOADED POTATOES
1 potato per serving (any size), peeled and cut into a medium dice
1 (or more) zucchinis, cut into a medium dice
1 pound ground beef
1 small onion, chopped
1 4-ounce can mushrooms, drained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
8 ounce can tomato sauce
Queso
1/2 cup cottage cheese
1 ounce shredded mozzarella (or pepper jack)
1 ounce shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon salt
3 tablespoons milk
Start by roasting the potatoes and zucchini. Line a large baking sheet with heavy duty tin foil and
spritz with oil. Add potatoes to one side and zucchini to the other. Spritz all with oil and toss to coat,
making sure not to mix the vegetables together. Sprinkle with House Seasoning to taste or use
salt and pepper. Bake in the oven for 25 minutes at 400. The zucchini should be done at that point.
If desired roast the potatoes until they are more tender or more browned to your liking.
While the vegetables are roasting start the beef mixture. In a large skillet brown beef and onions
together. When done add the can of mushrooms. Chop the mushrooms if desired. Stir together.
Add the tomato sauce and seasonings. Stir well. Let sit until zucchini is done then add it to the
beef mixture.
For the Queso:
Stir together everything except the milk. Microwave for 1 minute to let the cheeses start to melt.
Stir well and pour into a blender and add milk. Process until very, very smooth.
To assemble place potatoes on bottom, top with beefy mixture and then some queso. I made this
into a meal prep but you can also just make it into a supper.
Let's Cook YouTube Video.
1 potato per serving (any size), peeled and cut into a medium dice
1 (or more) zucchinis, cut into a medium dice
1 pound ground beef
1 small onion, chopped
1 4-ounce can mushrooms, drained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
8 ounce can tomato sauce
Queso
1/2 cup cottage cheese
1 ounce shredded mozzarella (or pepper jack)
1 ounce shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon salt
3 tablespoons milk
Start by roasting the potatoes and zucchini. Line a large baking sheet with heavy duty tin foil and
spritz with oil. Add potatoes to one side and zucchini to the other. Spritz all with oil and toss to coat,
making sure not to mix the vegetables together. Sprinkle with House Seasoning to taste or use
salt and pepper. Bake in the oven for 25 minutes at 400. The zucchini should be done at that point.
If desired roast the potatoes until they are more tender or more browned to your liking.
While the vegetables are roasting start the beef mixture. In a large skillet brown beef and onions
together. When done add the can of mushrooms. Chop the mushrooms if desired. Stir together.
Add the tomato sauce and seasonings. Stir well. Let sit until zucchini is done then add it to the
beef mixture.
For the Queso:
Stir together everything except the milk. Microwave for 1 minute to let the cheeses start to melt.
Stir well and pour into a blender and add milk. Process until very, very smooth.
To assemble place potatoes on bottom, top with beefy mixture and then some queso. I made this
into a meal prep but you can also just make it into a supper.
Let's Cook YouTube Video.
