Ingredients
1 tablespoon olive oil or cooking oil
½ medium onion, diced
1 pound lean ground beef
1 teaspoon minced garlic
2 tablespoons taco spices, adjust to taste
½ medium red bell pepper, diced
1.5 cups beef broth
½ cup water, plus more if needed
1 can diced tomatoes, not drained
8 ounces tomato sauce
3 cups medium shell pasta
1 cup cottage cheese (can substitute ricotta, cream cheese, or omit)
1 cup shredded cheese (three-cheese blend recommended)
1 cup mozzarella cheese
1 can black beans, drained and rinsed
Instructions
1-Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2-Add the diced onion and ground beef, cooking until the onions are translucent, and season with salt and pepper as desired.
3-Stir in the minced garlic, taco spices, and diced red bell pepper.
4-Add the beef broth, water, diced tomatoes (not drained), tomato sauce, and medium shell pasta.
5-Bring to a gentle boil, cover, and cook according to the pasta package directions, stirring gently to avoid sticking.
6-Once the pasta is cooked and the beef reaches 165 degrees F internal temperature, remove from heat.
7-Stir in the cottage cheese, shredded cheese, and black beans, then cover and let sit until ready to serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧅 Using frozen pre-diced onions and peppers can speed up preparation.
🍝 Shells or rotini pasta absorb flavors best; whole wheat or legume-based pasta are good substitutes.
🌶️ Adjust taco seasoning to mild or spicy according to your preference.
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mexican-American
- Diet: Gluten
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 5 g
- Sodium: 1082 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 44 g
- Cholesterol: 108 mg