Taco Mac and Cheese

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 lbs. lean ground beef (96/4)

Taco Seasoning

8 oz. Banza Chickpea Pasta Elbows (weighed uncooked)

1 red bell pepper, chopped (113g)

8 oz. low fat cottage cheese

1/2 cup medium spice salsa

1/4 cup whole milk (sub 2%)

1/2 cup mild cheddar cheese (56g)

1/2 cup reduced fat sharp cheddar cheese (56g)

1 tbsp. all-purpose flour

1 tsp. salt

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. smoked paprika

1 tbsp. chili powder

1 ½ tbsp. ground cumin

1/4 cup water

Directions

Bring a large pot of water to a boil and cook the elbow macaroni according to the package directions.

While the noodles cook start browning your meat in a large skillet over medium heat breaking it down into bite-sized pieces as you cook it.

While the meat browns combine all taco seasonings in a small bowl with the water to create a paste. Once browned add the taco seasoning to the meat and reduce to a simmer. Add the chopped bell peppers and let simmer for 5 minutes stirring often.

Using an immersion blender, food processor, or blender, blend the cottage cheese so that it is completely smooth. Once smooth add the salsa, milk, and flour and mix together well to combine.

Add the cottage cheese sauce, mild cheddar and sharp cheddar cheese to the pan with the meat mixture. Mix together to completely melt the cheese and evenly combine.

Drain the noodles from the water and add the cooked pasta to the large skillet with the meat and cheese mixture. Mix together well. Top with chopped cilantro and enjoy!

Nutrition

• Serving Size: 240 g
• Calories: 384 kcal
• Total Fat: 13 g
• Saturated Fat: 4 g
• Cholesterol: 18 mg
• Sodium: 760 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 39 g