One Pan Cheesy Taco Mac

• total time: 12 minutes

Ingredients

1 lb ground beef

1 onion, chopped

1/2 tsp salt and pepper

2 tsp chili powder

1 tsp each of cumin, garlic powder, and dried cilantro

1 1/2 cups of chicken broth

2 1/2 cups of elbow macaroni

10 oz can of Rotel (not drained)

8 oz can tomato sauce

1 tbsp minced garlic

2 cups of shredded Colby Jack cheese

1/3 cup of milk

Fresh cilantro

Directions

Heat a large skillet over medium-heat. Add the ground beef and a chopped onion.

Season with salt, pepper, chili powder, cumin, garlic powder, and dried cilantro.

Once the ground beef is cooked through, add the minced garlic, elbow macaroni, chicken broth, Rotel, and a can of tomato sauce.

Stir everything together well and bring to a quick boil.

Once you see bubbles, turn the heat down to medium low. Cover with a lid and cook for about 12 minutes or until the pasta is cooked. Stir at least once about half way through to keep the pasta from sticking to the skillet.

Finally, add the shredded cheese and milk, stir, and let sit until the cheese is melted. Serve and top with fresh cilantro. Enjoy!