Begin by dicing 2 Roma tomatoes, half an onion, and a jalapeño. In a mixing bowl, combine with the juice of 1 lime, adding salt, pepper, and chopped fresh cilantro. Let sit for about 10 minutes to meld flavors.

In a large skillet over medium-high heat, brown 1 pound of ground beef for about 5–7 minutes, stirring frequently until fully cooked. Drain excess fat, stir in taco seasoning and a splash of water. Simmer for 1-2 minutes, then remove from heat.

Divide 2 cups of cottage cheese evenly among four meal prep containers as the base. Top each with the seasoned ground beef. Sprinkle shredded cheddar cheese over each, followed by spoonfuls of pico de gallo.

Cover each container tightly with a lid and refrigerate for up to four days.

Slice half an avocado and add to each bowl just before serving for freshness.