Instructions

1. 1

   Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.

2. 2

   Add ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.

3. 3

   Add chopped onion and cook until softened, about 3-5 minutes.

4. 4

   Stir in minced garlic and cook for another minute until fragrant.

5. 5

   Stir in undrained diced tomatoes with green chilies, beef broth, water, and taco seasoning.

6. 6

   Bring mixture to a simmer, scraping up any browned bits from the bottom of the pan.

7. 7

   Add uncooked elbow macaroni to the simmering liquid. Stir well to ensure pasta is submerged.

8. 8

   Cover pot and reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.

9. 9

   If pasta is still firm and liquid is gone, add a splash more water or broth and continue cooking.

10. 10

    Remove pot from heat.

11. 11

    Stir in heavy cream, shredded cheddar cheese, and Monterey Jack cheese.

12. 12

    Stir continuously until all cheese has melted and sauce is smooth and creamy.

13. 13

    Taste and adjust seasoning if needed.

14. 14

    Serve immediately with optional toppings like fresh cilantro, diced avocado, or sour cream.