Ingredients
Scale
- 1 pound ground beef
- 1 cup uncooked elbow macaroni
- 1 packet taco seasoning
- 2 cups beef broth
- 1 can diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, brown the ground beef over medium heat, breaking it apart with a spatula until cooked through.
- Once the beef is cooked, drain any excess fat, then add the taco seasoning. Stir until the beef is well-coated.
- Add the uncooked macaroni, beef broth, and diced tomatoes to the skillet. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 10-12 minutes.
- Once the macaroni is cooked, stir in the cheddar and Monterey Jack cheeses. Mix until the cheeses melt.
- Season with salt and pepper to taste, and garnish with fresh cilantro if desired. Serve hot!
- Prep Time: 10
- Cook Time: 20