Ingredients

The following ingredients have 5 Servings
  • 1 pound lean ground beef
  • 1 cup chopped yellow onion
  • 1 tablespoon minced fresh garlic
  • 2 1/4 cups beef broth
  • 2 (10 ounce) cans diced tomatoes and green chilies, undrained (RO*TEL)
  • 1 cup frozen corn kernels
  • 1 (1 ounce) package taco seasoning
  • 8 ounces elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 4 ounces cream cheese, cubed and at room temperature (1/2 of an 8 ounce package)
  • Chopped fresh cilantro for garnish (optional)

Instruction

  • In a large saucepan or dutch oven, cook ground beef and onion over medium high heat for 5 to 8 minutes, or until beef is no longer pink. Crumble beef while cooking, stirring frequently. Add garlic and cook until fragrant, while continuing to stir (about 30 seconds).  Drain off fat.
  • Add beef broth, diced tomatoes and green chilies, frozen corn kernels, taco seasoning and macaroni. Stir well to combine.
  • Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for an additional 10 to 12 minutes, or until pasta is done. Stir occasionally while cooking.*
  • Stir in shredded cheddar cheese and cream cheese until melted and blended.
  • Top with chopped cilantro when serving, if desired.