Directions:
In a large skillet or Dutch oven, cook the ground meat over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the chopped onion and minced garlic to the meat and sauté for 3-4 minutes, or until the onion becomes translucent.
Stir in the taco seasoning mix, tomato sauce, diced tomatoes with green chilies, and beef broth. Mix well and bring the mixture to a simmer.
Add the uncooked elbow macaroni, stirring to combine. Cover the skillet and cook for 15-18 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.
Remove from heat and stir in the shredded cheddar cheese. For extra creaminess, fold in sour cream just before serving.
Garnish with fresh jalapeños, cilantro, or additional cheese, if desired. Serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 430 kcal | Servings: 4 servings
