Start by boiling a large pot of salted water over high heat. Add the Banza chickpea pasta elbows and cook according to the package instructions until al dente, usually about 6–8 minutes. Drain and set aside.

In a large skillet, heat over medium heat, then add the lean ground beef. Cook for about 5–7 minutes until browned.

Combine taco seasonings in a small bowl with a splash of water to form a paste. Stir this mixture into the skillet with the beef, letting it simmer for about 2–3 minutes.

Add the chopped red bell pepper to the meat mixture and cook for an additional 5 minutes until tender.

In a blender, combine the low-fat cottage cheese, medium spice salsa, whole milk, and all-purpose flour. Blend until smooth.

Pour the blended cottage cheese mixture into the skillet with the beef and bell peppers. Add both mild and reduced-fat sharp cheddar cheese, stirring until melted and well combined.

Gently fold the drained pasta into the skillet, ensuring each elbow is coated with the cheesy taco sauce. Cook for an additional 2–3 minutes.

Serve warm, garnished with chopped cilantro, diced tomatoes, or avocado.