**Prep time:** 10 mins | **Cook time:** 20 mins | **Servings:** 4-6
### **Ingredients**
* **1 lb** Ground beef (lean works best)
* **2 cups** Elbow macaroni
* **1 packet** Taco seasoning
* **1 can (14.5 oz)** Diced tomatoes, drained
* **1 ½ cups** Shredded cheese (Cheddar or Mexican Blend)
* **½ cup** Water or beef broth (to mix with seasoning)
* **Optional Toppings:** Chopped cilantro, sour cream, or sliced jalapeños.
### **Instructions**
1. **Boil the Pasta:** Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until *al dente*. Drain and set aside.
2. **Brown the Beef:** While the pasta cooks, place the ground beef in a large skillet or Dutch oven over medium-high heat. Cook until browned and crumbled. Drain any excess grease.
3. **Season:** Add the taco seasoning packet and the water (or broth) to the beef. Stir well and let it simmer for 2–3 minutes until the liquid reduces slightly.
4. **Combine:** Fold in the drained diced tomatoes and the cooked macaroni. Stir until everything is evenly coated in the taco sauce.
5. **Make it Cheesy:** Turn the heat to low. Sprinkle the shredded cheese over the top. Cover the skillet with a lid for 1–2 minutes until the cheese is completely melted and gooey.
6. **Serve:** Garnish with fresh cilantro if desired and serve hot straight from the pan.
### **Quick Tips for Success**
* **Extra Creamy:** If you want it more like “Mac” and less like “Taco,” stir in **4 oz of cream cheese** or a splash of heavy cream along with the taco seasoning.
* **Hidden Veggies:** You can add a small can of diced green chiles or some frozen corn when you add the tomatoes for extra texture and flavor.
