Ingredients
Scale
- 1 Tbsp olive oil or cooking oil
- ½ medium onion, diced
- 1 lb lean Ground Beef
- 1 tsp minced garlic
- 2 Tbsp taco spices + more, to taste
- ½ medium red bell pepper, diced
- 1.5 cups beef broth
- ½ cup water + more as needed
- 1 can diced tomatoes not drained
- 8 oz tomato sauce
- 3 cups medium shells pasta
- 1 cup cottage cheese
- 1 cup shredded cheese (3-cheese blend)
- 1 cup mozzarella cheese
- 1 can black beans, drained and rinsed
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and beef.
- Break meat apart and cook until onions are warm and translucent. Sprinkle with salt and pepper as desired. Add the garlic, taco spices and diced bell pepper. Stir to combine.
- Add the beef broth, water, diced tomatoes, tomato sauce and pasta shells. Bring everything to a gentle boil. Cover and cook according to pasta directions.
- Check the doneness of the pasta, and using a spatula or silicone spoon, gently stir the mixture to make sure nothing is sticking to the bottom of the pot.
- Once pasta is cooked through and the beef reaches an internal temperature of 165 degrees F as measured by a food thermometer, remove from heat. Add in cottage cheese, shredded cheeses and black beans. Stir and leave covered until ready to serve.
Notes
- Medium shells or rotini pasta work best.
- No need to drain the beef if using lean ground beef.
- For gluten-free, use gluten-free pasta.
- Stir occasionally to prevent pasta from sticking and getting mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Mexican-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg