35-minute dinner
Taco Cottage Cheese Pasta Skillet
Taco-seasoned beef, tender pasta, corn, and creamy cottage cheese make a cozy one-pan dinner with an estimated 31 grams of protein per serving.
By Noah BennettWeeknight recipe developer
- Total time
- 35 min
- Serves
- 6
- Est. protein
- 31g
Why this one is weeknight-friendly
The pasta cooks right in the skillet, so there is no separate pot to drain. Blended cottage cheese makes the sauce creamy while adding more protein.
A few helpful tips
Stir the pasta every few minutes so it cooks evenly. Keep the heat low after adding cottage cheese to help the sauce stay smooth.
Easy swaps
Ground turkey can replace beef, but it must reach 165°F. Black beans can replace the corn or be added for a larger batch; extra ingredients may require another splash of broth.
Save the leftovers
Refrigerate for up to 3–4 days. Add a splash of broth or water before reheating to 165°F.
The recipe
Taco Cottage Cheese Pasta Skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound 93% lean ground beef
- 2 tablespoons taco seasoning
- 1 (15-ounce) can tomato sauce
- 3 cups low-sodium beef broth
- 12 ounces dry medium pasta shells
- 1 cup frozen corn
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 3 scallions, thinly sliced
Contains: Milk, Wheat
Instructions
- Heat the olive oil in a large deep skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
- Add the ground beef and taco seasoning. Cook, breaking the beef into small pieces, until browned and the beef reaches 160°F, about 6–8 minutes. Drain excess fat if needed.
- Stir in the tomato sauce, beef broth, pasta shells, and corn. Bring to a gentle boil, then reduce the heat to medium-low. Cover and cook, stirring every few minutes, until the pasta is tender, about 12–15 minutes.
- Blend the cottage cheese until smooth. Remove the skillet from the heat and stir in the cottage cheese. Sprinkle cheddar over the top, cover, and rest for 3 minutes until melted.
- Finish with scallions and serve.
Food safety: Cook ground beef to 160°F. Refrigerate leftovers within 2 hours and reheat to 165°F.
About the protein estimate31g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.