While you're gathering your ingredients, prepare the pico de gallo first since it benefits from sitting for a few minutes to allow flavors to meld. Dice the tomatoes into 1/4-inch pieces after seeding them to remove excess moisture—this prevents your bowls from getting watery during storage. Finely dice the onion and jalapeños (remove seeds if you prefer less heat), then combine everything in a bowl with the lime juice, salt, pepper, and fresh cilantro. Set aside to let the flavors develop while you cook the beef.
Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a wooden spoon as it cooks. Cook for 5-7 minutes until the beef is fully browned and no pink remains. I like to use Laura's Lean because it has a cleaner protein profile and less grease to drain off. Add the taco seasoning and 2-3 tablespoons of water, stirring well to coat the beef evenly. Simmer for 1-2 minutes until the seasoning is fully incorporated, then remove from heat and let cool slightly.
Divide the cottage cheese evenly among 3 meal prep containers or bowls, using about 1.25 cups per bowl as your creamy base. I always choose Good Culture brand because the thicker, creamier texture holds up better during the week compared to thinner varieties. Top each bowl with an equal portion of the cooked seasoned beef from Step 2, spreading it across the cottage cheese layer.
Sprinkle the finely shredded cheddar cheese evenly over the beef in each bowl—about 2.5-3 tablespoons per bowl. The finely shredded cheese distributes more evenly across the components and melts slightly when you heat the bowls. Now add the fresh pico de gallo from Step 1, dividing it equally among the three bowls. Gently stir everything together to combine all the flavors, being careful not to break up the cottage cheese too much.
Cover your assembled bowls and refrigerate for meal prep storage. When you're ready to eat each bowl, slice the avocado and add your portion on top just before eating—this prevents browning and keeps the avocado fresh and creamy throughout the week. You can store the uncut avocado separately wrapped in plastic wrap for up to 4 days.
