Cheesy Beef Pasta Bowls

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  3 lbs 96/4 Ground Beef

  Extra-lean ground beef (96% lean / 4% fat). Walmart carries Great Value 96/4.

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  16 oz Broccoli
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  16 oz Rotini Pasta
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  8 g Garlic powder
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  6 g Yellow Onion
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  300 g Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  300 g Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  8 oz Low Sodium Beef Broth
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  3 g Garlic powder
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  3 g Yellow Onion
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  35 g Corn, Sweet, Canned, Drained
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  7 Mexican Blend Cheese(196g)

  Pre-shredded Mexican blend cheese. Any store brand works.

Instructions

1. 1Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon as it cooks for 8–10 minutes, until no longer pink and lightly browned. Drain excess fat, then stir in the garlic powder and onion from the first ingredient list. Cook 1–2 minutes until fragrant.
2. 2Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook 4–5 minutes until tender-crisp and bright green. Remove with a slotted spoon, chop into bite-sized pieces, and set aside.
3. 3In the same pot of boiling water, add the rotini pasta and cook according to package directions until al dente (typically 8–10 minutes). Drain and set aside.
4. 4In a blender or bowl, combine the nonfat Greek yogurt, cottage cheese, beef broth, the garlic powder and onion from the second ingredient list, and the canned corn. Blend or whisk until smooth and creamy.
5. 5Pour the cheese sauce into the skillet with the cooked beef over medium heat. Add the Mexican blend cheese and stir continuously for 2–3 minutes until melted and well combined.
6. 6Add the cooked broccoli and rotini pasta to the skillet and fold gently for 2–3 minutes until all ingredients are evenly coated and heated through.
7. 7Divide the cheesy beef pasta evenly into 10 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.