Ingredients
Method
Cooking
- Boil the elbow macaroni according to the package instructions. Once done, drain and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked.
- Mix in the taco seasoning and canned diced tomatoes, allowing those flavors to meld together.
- Add the cooked macaroni to the skillet and stir well to combine.
- Sprinkle the shredded cheddar cheese on top, allowing it to melt before serving.
Nutrition
Notes
For creative serving, consider garnishing with fresh cilantro, sliced jalapeños, or sour cream. Pair with a simple salad or garlic bread. Store leftovers in an airtight container for up to three days, or freeze for up to three months.