Cheesy Taco Pasta Flavorful Creamy Weeknight Meal

Ingredients

• 8 ounces elbow macaroni
• 1 pound ground beef or turkey
• 1 packet taco seasoning
• 1 cup bell peppers, diced (red and green)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes with green chilies
• 2 cups shredded cheddar cheese
• 1 cup chicken or vegetable broth
• 1 cup sour cream
• to taste salt and pepper
• for garnish fresh cilantro, chopped

Instructions

1. In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In the same pot (or a large skillet), add the ground beef or turkey over medium heat. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if needed.
3. Add the diced onion, bell peppers, and minced garlic to the meat. Sauté for an additional 3-5 minutes until the vegetables are tender.
4. Stir in the taco seasoning and cook for 1-2 minutes until fragrant.
5. Pour in the diced tomatoes (with juices) and chicken broth. Bring the mixture to a simmer. Reduce heat and let it cook for 5 minutes to meld flavors.
6. Stir in the cooked macaroni, sour cream, and 1.5 cups of shredded cheddar cheese until everything is well combined and heated through, about 2-3 minutes. Season with salt and pepper to taste.
7. Sprinkle the remaining 0.5 cup of cheese on top and let it melt slightly before serving.