Nacho Pasta

This five-star recipe has lean ground beef, beans and cheese—all the best nacho toppings! Serve with a large side salad to round out the meal.

Prep time: 20 minutes Cooking time: 40 minutes Total time: 1 hour 
Servings: 6


  • 1 lb. uncooked pasta (any short shape will work)
  • Cooking spray*
  • 1 onion, diced
  • 2 bell peppers, seeded and diced
  • 1 lb. 95% lean ground beef
  • 1 tsp. chili powder
  • 1½ tsp. paprika
  • 1 tsp. onion powder
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. ground cumin
  • ½ tsp. oregano
  • ⅛ tsp. crushed red pepper, or to taste
  • ¼ tsp. black pepper, or to taste
  • 1 (15-oz.) drained can pinto beans
  • 4 oz. low-fat cheddar, divided
  • 1 (10-oz.) can diced tomatoes with green chilis
  • ½ cup scallions, chopped
  • *Up to 10 short sprays of any cooking spray* are Free. After that, count ½ Syn for every additional 5 sprays.


  1. Preheat the oven to 350°F. Cook the pasta according to the package instructions, drain and set aside.
  2. Spray a large pot with cooking spray* and sauté the onion and bell peppers until softened. Add the ground beef to the pan and cook until browned, draining off any excess fat.
  3. Add the spices and seasonings to 1 cup of water, then pour over the ground meat and simmer. Mash the beans roughly with a fork and add to ground beef, along with half the cheese.
  4. Spray a 9×13” pan with cooking spray*. Spread half the diced tomatoes with green chilis over the bottom of the pan. Spread the drained pasta over the tomatoes, then top with the ground meat mixture.
  5. Pour the remaining diced tomatoes with green chilis over the top, then sprinkle with the scallions and the remaining cheese. Cover and bake for 35–40 minutes.