Mexican · Dinner

High Protein Creamy Nacho Beef Banza Pasta

Name: High Protein Creamy Nacho Beef Banza Pasta
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 250 g Fusilli pasta; 400 g Lean ground beef; 100 g Greek yogurt; 150 ml Fat-free milk; ½ pcs Onions; 2 cloves Garlic; 100 g Light shredded cheese; 100 g Salsa; 1 pack Taco seasoning; Fresh cilantro; Salt; Black pepper

Juicy seasoned lean beef tossed in a creamy nacho-style sauce and mixed with high-protein chickpea elbow pasta.

4

Servings

20 min

Cook time

460

Calories

43 g

Protein

Plan this recipe

Ingredients

12 items

Servings

4

250 g Fusilli pasta
400 g Lean ground beef
100 g Greek yogurt
fat-free
150 ml Fat-free milk
½ pcs Onions
diced
2 cloves Garlic
minced
100 g Light shredded cheese
reduced-fat, cheddar
100 g Salsa
1 pack Taco seasoning
packet
Fresh cilantro
for garnish
Salt
to taste
Black pepper
to taste

Required equipment

Stovetop

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Instructions

7 steps

1
Cook the 250 g Fusilli pasta in salted boiling water according to package directions; drain.
2
Heat a pan over medium-high. Add the diced ½ pcs Onions and minced 2 cloves Garlic; cook until translucent.
3
Add the 400 g Lean ground beef and cook, breaking it up, until browned.
4
Stir in 1 pack Taco seasoning, plus Salt and Black pepper to taste.
5
Add the 100 g Salsa, 150 ml Fat-free milk, 100 g Greek yogurt, and 100 g Light shredded cheese; stir until the cheese melts and the sauce is creamy.
6
Add the Fusilli pasta and toss to coat evenly.
7
Garnish with Fresh cilantro and serve.