1 10 ounce can Chunky Diced Tomatoes and Green Chiles
2 tablespoons Chili Powder
1 teaspoon Salt
1 1/2 teaspoons Cumin
1 teaspoon Dried Oregano
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
2 cups Chicken Broth
3 cups Elbow Macaroni
1 cup Shredded Mild Cheddar Cheese
Salt and Pepper, to taste
Heat a large skillet over medium heat. Add the ground beef and break up while browning. When about half of the meat is cooked, add the diced onion and continue to cook until ground beef is browned and onion is translucent. Drain any grease and return to heat. Add the minced garlic and cook for about 30 seconds. Add in the diced tomatoes, seasonings, and chicken broth. Stir to combine. Pour in the macaroni noodles and stir. Bring to a simmer. Cover and allow to simmer stirring occasionally for about 15 minutes until the noodles are softened and cooked through.
Lower the heat and add in the cheddar cheese. Stir until melted and combined with the pasta.
Serve warm and enjoy!
If you prefer, you can use a premade taco seasoning instead of the combination of spices included in the recipe. Start with 2 tablespoons of taco seasoning and add according to taste preference.