Crockpot Taco Rice (Lightened Up + High-Protein Queso) 🌮
If you love taco night but want something easy, cozy, and macro-friendly, this crockpot taco rice is it. It’s made with lean protein, plenty of veggies, and a creamy cottage cheese queso that keeps things lighter while still delivering that cheesy taco vibe.
Perfect for meal prep, busy weeknights, or when you want a one-pot dinner that actually fills you up. I tweaked one of my favorite recipes from a friend to make this a little lighter and crockpot friendly. Hope you enjoy!
Ingredients
Taco Rice
1 lb extra-lean ground turkey (or 93/7 ground beef)
1½ cups uncooked brown rice
(minute rice works best imo!)2½ cups low-sodium chicken or beef broth
1 packet low-sodium taco seasoning
1 cup salsa (chunky works best!)
3 chopped bell peppers (or peppers + onion)
½ cup corn (optional, but great for volume)
½ cup reduced-fat shredded Mexican blend or cheddar cheese
Cottage Cheese Queso
1 cup low-fat or 2% cottage cheese
½ cup reduced-fat shredded cheddar or Mexican blend cheese
¼ cup lowfat milk (dairy)
1 tbsp taco seasoning
Salt, to taste
Optional: diced jalapeños and cilantro
Instructions
Step 1: Brown the Meat
In a skillet over medium heat, cook the ground turkey or beef until fully browned. Drain any excess fat.
(This step helps keep the texture better than adding raw meat to the crockpot.)
Step 2: Add to Crockpot
Add the cooked meat, uncooked rice, broth, salsa, taco seasoning, and veggies to the crockpot. Stir well to combine.
Step 3: Cook
Cover and cook:
LOW: 3–4 hours
HIGH: 1½–2½ hours
Rice should be tender and liquid mostly absorbed. Stir once halfway through if possible.
Step 4: Make the Cottage Cheese Queso
While the taco rice finishes cooking, add all queso ingredients to a blender. Blend until completely smooth.
Warm the queso in the microwave for 30–45 seconds (or gently on the stovetop), stirring until warm and pourable. Warm slowlyyyyy and stir often so cottage cheese doesn’t separate!
Step 5: Finish & Serve
Once the rice is cooked, stir the cottage cheese queso directly into the crockpot until evenly combined. OR you can keep seaparte and top your bowls with it to control portion sizing.
Sprinkle shredded cheese in the crockpot, cover, and let sit for 5 minutes until totally melted.
Serving Ideas
Serve as-is for a dipping bowl with chips
Top with Greek yogurt or light sour cream and avocado
Add chopped cilantro, green onions, or jalapeños
Serve over shredded lettuce for a taco-salad vibe
Storage & Meal Prep
Store in an airtight container in the fridge for up to 4–5 days
Reheats well in the microwave with a splash of broth or water to loosen
Macro Estimates (Per Serving)
Crockpot Taco Rice + Cottage Cheese Queso
(6 servings total)
Calories: ~395 kcal
Protein: ~36 g
Carbs: ~38 g
Fat: ~11 g
Fiber: ~5 g
