The aroma of seasoned beef mingling with creamy cheese and pasta fills the kitchen as you prepare High Protein Taco Pasta. This satisfying dish takes just 30 minutes to make and packs a hefty 36 grams of protein per serving, making it a flavorful and nutritious option for any busy weeknight.
Perfect for families seeking a delicious dinner or anyone craving a hearty comfort meal, this dish can also be made ahead of time for easy leftovers. Store it in the fridge, and you’ll have a protein-rich meal ready to go!
Why You’ll Love This Recipe
- The high-protein pasta keeps you full and satisfied.
- Creamy cottage cheese and Greek yogurt create a rich sauce.
- Quick and easy – ready in under 30 minutes.
- The added veggies provide a nutritional boost and vibrant color.
What You’ll Need
Gather these ingredients to create your pasta dish.
For the Pasta
- 12 oz high-protein rotini or penne pasta (such as Banza or Barilla Protein+)
For the Beef Mixture
- 1 lb 93% lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 packet (1 oz) taco seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Sauce
- 1 cup low-fat cottage cheese
- 1 cup plain nonfat Greek yogurt
- 1 can (10 oz) diced tomatoes with green chiles (Rotel), undrained
- 1/2 cup low-sodium beef broth
For Serving
- 1 cup reduced-fat shredded Mexican blend cheese, divided
- Optional toppings: sliced green onions, fresh cilantro, diced jalapeño, hot sauce
Choose low-sodium broth for a healthier option.
Substitutions & Swaps
- Use turkey in place of ground beef.
- Swap Greek yogurt for sour cream.
- Substitute cottage cheese with ricotta cheese.
- Use any pasta shape you prefer.
How to Make It
Follow these easy steps to whip up your High Protein Taco Pasta.
Boil the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
Sauté the Aromatics
Heat olive oil in a large skillet or deep pan over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
Add Garlic
Add the minced garlic and cook for another 30 seconds until fragrant.
Cook the Beef
Add the lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6 to 8 minutes until fully browned. Drain any excess fat if needed.
Season the Meat
Sprinkle the taco seasoning, garlic powder, onion powder, and smoked paprika over the beef. Stir well to coat evenly.
Incorporate Tomatoes and Broth
Pour in the canned diced tomatoes with green chiles and the beef broth. Stir to combine and let simmer for 3 to 4 minutes over medium heat.
Create the Creamy Sauce
Reduce the heat to low. Stir in the cottage cheese and Greek yogurt until fully incorporated and the sauce becomes creamy. If the sauce is too thick, add the reserved pasta water a little at a time.
Combine with Pasta
Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated in the taco meat sauce.
Melt the Cheese
Stir in 3/4 cup of the shredded Mexican cheese until melted and smooth. Taste and adjust seasoning with salt and black pepper as needed.
Serve
Serve immediately topped with the remaining 1/4 cup of shredded cheese and any optional toppings such as green onions, cilantro, diced jalapeño, or hot sauce.
How to Store It
Fridge: 4 to 5 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: in the microwave for 2-3 minutes or until hot.
Tips for Best Results
- Opt for quality lean beef for better flavor.
- Allow the pasta to rest slightly before serving for better texture.
- Adjust the spice level with more or less taco seasoning.
Serving Suggestions
- Enjoy with a side of refried beans for a complete meal.
- Pair with a fresh garden salad for added crunch.
- Serve at family gatherings for a filling crowd-pleaser.
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