Cheesy Beef Taco Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil or cooking oil
02 -
1/2 medium onion, diced
03 -
1 pound lean ground beef
04 -
1 teaspoon minced garlic
05 -
2 tablespoons taco seasoning (plus more to taste)
06 -
1/2 medium red bell pepper, diced
07 -
1.5 cups beef broth
08 -
1/2 cup water (add more as needed)
09 -
1 can diced tomatoes (not drained)
10 -
8 ounces tomato sauce
11 -
3 cups medium shell pasta
12 -
1 cup cottage cheese
13 -
1 cup shredded cheese (three-cheese blend)
14 -
1 cup mozzarella cheese
15 -
1 can black beans, drained and rinsed
# Instructions:
01 -
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and ground beef. Break apart the meat and cook until the onions are soft and translucent. Season with salt and pepper.
02 -
Stir in the minced garlic, taco seasoning, and diced red bell pepper. Cook for another 2 minutes to blend the flavors.
03 -
Pour in the beef broth, water, diced tomatoes, and tomato sauce. Stir in the pasta shells and bring everything to a gentle boil. Cover and cook according to the pasta package instructions.
04 -
Once the pasta is cooked and the beef reaches an internal temperature of 165°F, stir the mixture to prevent sticking.
05 -
Remove from heat and stir in the cottage cheese, shredded cheese, mozzarella, and black beans. Cover and let sit for a few minutes until the cheese is melted and the flavors combine.
06 -
Serve warm and enjoy with your favorite toppings like chopped cilantro or sour cream.
# Notes:
01 -
Use whole wheat or gluten-free pasta for a healthier alternative.
02 -
Add diced jalapeños or extra taco seasoning for a spicy kick.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days.