Ingredients
olive oil
1lbground beef
1small white onion,diced
1tbspgarlic,minced
2tbsptaco seasoning,divided
½lbsmall macaroni,dry
1cupwater
2cupsbeef stock
2cupswhite cheddar,or yellow cheddar, shredded
1cuptomato,diced
green onion,diced, to garnish
Preparation
In a 4-quart chicken fryer, heat approximately 1 tablespoon of olive oil over medium-high heat.
Cook the onions until they begin to soften. Add the garlic, then stir for 30 seconds.
Add the ground beef and 1 tablespoon of taco seasoning. Using the spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
Add the water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine.
Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan. Increase the heat to medium after 15 minutes, and stir the pasta until most of the liquid is gone.
Turn off the heat and add the shredded cheese. Stir until the cheese is completely melted.
Top with green onions, serve, and enjoy!
