The Kitchen of Yum

1 pound ground Beef

1 medium onion, chopped

2 tablespoons olive oil

1 and a half packets taco seasoning (1.5oz)

1 heaping tablespoon minced garlic (I used the jarred garlic in oil or water)

10.5oz can of Rotel (diced tomatoes and green chilies)

2 cups beef broth

1 cup whole milk

1 pound pasta (penne, elbow pasta, cavatappi, or medium shells. I used penne)

1 cup Cheddar Cheese

1 cup Montery Jack cheese

1/2 cup sour cream

1. In a large dutch oven, on medium heat, sautee the chopped onions until soft, then add ground beef. Break up into crumbles and cook until brown.
2. Soak up some of the extra grease.
3. Add in the garlic, stirring into the meat, cook for another minute.
4. Add taco mix. Combine with the meat mixture until fully coated.
5. Add Rotel, beef broth, and milk. Stir together.
6. Add in dry pasta, spread out in the liquid until most of the pasta is submerged.
7. Cover and simmer for 15 minutes or until pasta is al dente. Turning the heat to low.
8. Once the pasta is done. Turn off heat and add the sour cream, stir to incorporate, then add the cheeses.
9. Serve hot!