Chili Cheese Pasta

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs 96/4 Lean Ground Beef (907g raw)
• 1 Green Bell Pepper (150g), diced
• 1 White Onion (150g), diced
• 1 Tbsp Minced Garlic (15g)
• 6 Tbsp Tomato Paste (85g)
• 1 (8 oz) Can Tomato Sauce (227g)
• 4 Cups Beef Broth (960 mL)
• 1 Packet Chili Seasoning (28g)
• 1 Box Barilla Protein+ Pasta (14.5 oz / 411g dry)
• 1 Cup 0% Greek Yogurt (240g)
• 2 Cups Reduced-Fat Cheddar Cheese (224g)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• Splash of water if needed

Instructions

1. Brown the ground beef in a large skillet.
2. Add the diced bell pepper, onion, salt, pepper, and garlic to the skillet and cook until the vegetables have softened.
3. Incorporate the tomato paste and cook for 3 to 4 minutes until it darkens slightly.
4. Add the tomato sauce, beef broth, chili seasoning, and dry pasta to the pan.
5. Cover the skillet and simmer for 10 to 12 minutes, stirring occasionally, until the pasta reaches a tender texture.
6. Stir in the Greek yogurt and cheddar cheese until the mixture is creamy and the cheese has melted.
7. Divide the mixture into 7 servings, approximately 2 cups each.