Southwest Beef Pico Flatbread

Name: Southwest Beef Pico Flatbread
Yield: 4 servings
Ingredients: 400 g nonfat cottage cheese (compare sodium labels); 240 g liquid egg whites; 2 large eggs (100 g without shells); 40 g finely ground almond flour; 2 g smoked paprika; 2 g cumin; 2 g garlic powder; chili flakes to taste; 600 g raw 93/7 ground beef; 56 g fat-free mozzarella; Pico: 200 g tomato; 40 g onion; 15 g lime juice; 5 g cilantro; Sauce: 60 g nonfat Greek yogurt; 1 tbsp white vinegar; 1/4 tsp each garlic and onion powder; 1/8 tsp each cumin and salt-free chili powder

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Southwest Beef Pico Flatbread

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

508calories

63g protein

14g carbs

19g fat

Sodium: Approximately 718 mg; generic estimate, not verified low sodium

one finished meal, base + toppings + sauce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g nonfat cottage cheese (compare sodium labels)
240 g liquid egg whites
2 large eggs (100 g without shells)
40 g finely ground almond flour
2 g smoked paprika; 2 g cumin
2 g garlic powder; chili flakes to taste
600 g raw 93/7 ground beef; 56 g fat-free mozzarella
Pico: 200 g tomato; 40 g onion; 15 g lime juice; 5 g cilantro
Sauce: 60 g nonfat Greek yogurt; 1 tbsp white vinegar
1/4 tsp each garlic and onion powder; 1/8 tsp each cumin and salt-free chili powder

Cooking instructions

Make four Smoky Southwest Cottage Cheese Flatbread bases using the base card. The first six shopping-list entries supply that full base batch; do not buy another set. Brown beef in a nonstick pan without added oil to 160 F. Divide cooked yield equally into four; nutrition counts all listed raw beef. Dice tomato and onion; mix with lime and cilantro for no-added-salt pico. Mix yogurt, vinegar and sauce spices; thin with water to a final 1/2 cup. This is a half-batch of Southwest Yogurt Ranch: use 2 tbsp per meal. Top each base with one quarter of beef, pico, 14 g cheese and sauce. Cool promptly and refrigerate within 2 hours at 40 F or below. Keep 3-4 days. Pack cold vegetables and yogurt sauces separately; reheat hot components to 165 F before assembly. Counted nutrition includes the base and every listed topping and sauce.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg, Tree nuts. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Nutrition remains estimated; kitchen yield and product labels need confirmation.

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