Warm the pan: Heat a large, deep skillet or Dutch oven over medium heat. Add oil, then the diced onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and jalapeño and cook 30 seconds.

Brown the meat: Add ground turkey, chicken, or beef. Season with salt and pepper. Break it up with a spoon and cook until no longer pink, about 5–7 minutes.

Add seasoning: Sprinkle in the taco seasoning and stir to coat the meat and veggies. Let it toast for 30–60 seconds for deeper flavor.

Build the sauce: Pour in tomato sauce, diced tomatoes with chilies, and 2 cups of broth. Stir in the drained beans. Bring to a gentle simmer.

Cook the pasta in the sauce: Stir in the dry pasta. Reduce heat to medium-low, cover, and cook 10–12 minutes, stirring occasionally so the pasta doesn’t stick. Add more broth as needed to keep it saucy while the pasta cooks.

Check doneness: When the pasta is al dente and most of the liquid is absorbed, turn the heat to low. If the mixture looks dry, splash in a bit more broth.

Make it creamy and high-protein: Remove the pot from heat for 1 minute to cool slightly, then stir in the Greek yogurt or blended cottage cheese until smooth and creamy.

Cheesy finish: Sprinkle shredded cheese over the top. Cover for 2–3 minutes to melt, or stir it through for a cheesy sauce.

Brighten it up: Squeeze in fresh lime juice and adjust salt and pepper. Top with chopped cilantro or green onions.

Serve: Spoon into bowls and add optional toppings like sliced avocado, diced tomatoes, or a few crushed tortilla chips for crunch.