Taco Mac

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• 1 lb lean ground beef
  Ingredient note

  Source: 1 lb lean ground beef
• 1 each red bell pepper (chopped)
  Ingredient note

  Source: 1 red bell pepper (chopped)
• ½ each medium onion (finely diced)
  Ingredient note

  Source: ½ medium onion (finely diced)
• 2 tablespoons taco seasoning
  Ingredient note

  Source: 2 tablespoons taco seasoning
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1½ cups milk (whole or other)
  Ingredient note

  Source: 1½ cups milk (whole or other)
• 284 ml canned Rotel tomatoes with green chiles
  Ingredient note

  Source: 284 ml canned Rotel tomatoes with green chiles
• 1 cup low sodium beef broth
  Ingredient note

  Source: 1 cup low sodium beef broth
• 2¾ cups dry macaroni
  Ingredient note

  Source: 2¾ cups dry macaroni
• 3 cups shredded cheddar cheese (divided)
  Ingredient note

  Source: 3 cups shredded cheddar cheese (divided)

1. Heat a large skillet over medium heat. Add ground beef, peppers and onions and cook, stirring often, until softened.
2. Stir in taco seasoning and salt.
3. Add milk, tomatoes and beef broth and bring to a simmer over medium-high heat. Stir in dry macaroni.
4. Cover and cook, stirring often, until pasta is cooked through -- about 10 minutes.
5. Stir in cheese (you can add a splash of broth or milk if you need to make the sauce come together) and let melt, reserving 1 cup to sprinkle over top if desired. Serve.