Ingredients
Equipment
Method
- Heat a large Dutch oven or deep skillet over medium-high heat and brown the lean ground beef until fully cooked.
- Drain any excess fat from the skillet to maintain macro targets.
- Stir in the taco seasoning packet and the entire can of diced tomatoes with green chilies.
- Pour in the beef bone broth and bring the mixture to a gentle boil.
- Add the dry chickpea or lentil pasta, stir to combine, then cover the pot and reduce heat to a simmer for 8–10 minutes, or until pasta is al dente and liquid has mostly absorbed.
- Remove the pot from the heat and fold in the Greek yogurt and half of the shredded cheddar cheese until a creamy, glossy sauce forms.
- Top with the remaining shredded cheese, garnish with fresh cilantro or jalapeños if desired, and serve immediately.
Notes
If the sauce looks too thick before adding the yogurt, don't worry—the starch in the pasta and the yogurt will create a perfect consistency upon mixing. For meal prep, store in airtight containers and add a splash of water or broth before reheating to revive the creamy texture. You can further customize this dish by stirring in fresh baby spinach or sautéed bell peppers during the final minutes of cooking.