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Chop the yellow and red bell peppers along with the onion. Sauté them in a pan over medium heat for about 10 minutes until they become tender, then set aside.
In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.
In the same pan used for the vegetables, cook the 93% lean ground beef over medium-high heat until it is almost browned.
Add the taco seasoning along with a splash of water and the red enchilada sauce to the beef, stirring until everything is well coated and saucy. Incorporate the sautéed pepper and onion mixture.
For the cheese sauce, blend together the cottage cheese, cheddar powder, shredded low-fat cheddar (or Velveeta), nutritional yeast, milk, salt, and pepper until the mixture is completely smooth.
In a large bowl or pot, combine the cooked pasta with the taco beef mixture. Pour the blended cheese sauce over the top and stir until everything is evenly coated and glossy.