Taco Spaghetti

Ingredients

• 8 oz. uncooked Barilla Protein Plus Pasta
• 1 lb. lean ground beef, 96/4
• 1 small yellow onion, diced
• 2 packets Siete Mild taco Seasoning, separated (PLEASE use this brand)
• 1 can diced tomatoes with green chilies (like Rotel) (10 oz can)
• 1 can fire roasted corn
• 1 cup low sodium beef bone broth (or water)
• 1 can tomato paste (6 oz.)
• 1 cup low-fat cottage cheese (blended smooth, if preferred)
• fresh cilantro, chopped (for garnish)
• shredded Mexican cheese (on top, optional)

Instructions

1. Cook the pasta according to package directions. Drain and set aside.
2. While the noodles cook brown the meat in a large skillet over medium heat with diced onion. Cook until fully browned and onions are soft. Drain excess grease if needed.
3. Stir in one packet of taco seasoning to the cooked meat and let it simmer for a couple minutes. Stir in the diced tomatoes with chiles, corn, tomato paste, second packet of taco seasoning and beef broth. Simmer for 5 minutes to let the flavors come together.
4. Reduce heat to low and stir in the cottage cheese. If you’re not a fan of the texture, blend it first in a food processor or blender until smooth, it’ll give the sauce a creamy, cheesy vibe without the fat.
5. Toss cooked spaghetti into the skillet and stir until evenly coated. Let it simmer for a couple minutes to warm through.
6. Sprinkle with shredded cheese if using, and cover until melted. Serve hot, topped with fresh cilantro and a dollop of Greek yogurt or even salsa.