Preheat and prep: Set a large deep skillet over medium heat. Dice the onion and bell pepper, mince the garlic, and gather all ingredients so you can move quickly.

Brown the protein: Add olive oil to the skillet. Crumble in the ground turkey (or your choice of protein). Season with a pinch of salt and pepper. Cook, breaking it up, until no longer pink and slightly browned at the edges, about 5–7 minutes.

Add aromatics: Stir in the onion and bell pepper. Cook until softened, 3–4 minutes, then add garlic and cook 30 seconds until fragrant.

Season it right: Sprinkle taco seasoning over the mixture. Stir to coat and let the spices toast for 30–60 seconds to wake up the flavor.

Build the sauce base: Pour in the diced tomatoes with their juices and 2 cups of broth. Stir in corn and black beans. Bring to a gentle simmer.

Add the pasta: Stir in the dry high-protein pasta. Make sure the pasta is mostly submerged; add up to 1/2 cup more broth if needed. Keep it at a steady simmer.

Simmer and stir: Cook uncovered, stirring every couple of minutes to prevent sticking. This usually takes 10–12 minutes, depending on pasta shape. The liquid will reduce and thicken.

Make it creamy: Lower the heat. Stir in Greek yogurt or light cream cheese until fully melted and glossy. If using yogurt, temper it by mixing a few spoonfuls of hot sauce from the pan into the yogurt first, then fold it back in to prevent curdling.

Add cheese: Sprinkle in shredded cheese and stir until melted. Taste and adjust salt, pepper, or extra taco seasoning as needed. A squeeze of lime brightens everything.

Finish and serve: Let it rest 2 minutes to set. Garnish with cilantro, green onions, or an extra spoon of Greek yogurt. Serve hot.