Ingredients:

  • 1 lb (450g) 90% lean ground beef
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz (225g) rotini or fusilli pasta (dry)
  • 1 tbsp homemade taco seasoning
  • 14 oz (400g) crushed fire-roasted tomatoes
  • 2 cups (475ml) low-sodium beef broth
  • 4 oz (115g) mild green chiles, canned
  • 1/2 cup (120g) plain Greek yogurt
  • 1 cup (115g) sharp cheddar, freshly shredded
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef and cook until browned. Drain excess fat. Add onions and cook until soft, then stir in garlic for 60 seconds.
  2. Stir in the taco seasoning and toast for 30 seconds. Add beef broth, crushed fire-roasted tomatoes, and green chiles. Scrape the pan to release browned bits and bring to a boil.
  3. Add dry pasta to the pan, ensuring it is submerged. Cover, reduce heat to low, and simmer for 10-12 minutes, stirring occasionally until pasta is al dente.
  4. Remove from heat, stir in the Greek yogurt until smooth, and fold in half of the cheddar cheese. Garnish with remaining cheese and cilantro.