A delightful fusion of taco flavors and creamy pasta, perfect for a quick and satisfying meal.
Cook the macaroni in a pot of salted boiling water until al dente, then drain and set aside.
Adding a bit of oil to the boiling water can help prevent the pasta from sticking together.
In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks.
For a leaner dish, drain excess fat from the skillet after browning the beef.
Add the chopped onion, minced garlic, and diced bell pepper to the skillet, cooking until softened.
Stir frequently to ensure even cooking and to prevent burning.
Stir in the taco seasoning and a splash of water, mixing well to coat the beef and vegetables.
Adjust the seasoning to your taste by adding more or less taco seasoning.
Reduce the heat to low and stir in the cooked macaroni, shredded cheddar cheese, milk, diced tomato, sour cream, and salsa.
Mix gently to avoid breaking the pasta and ensure everything is evenly coated.
Cook until the cheese is melted and the mixture is heated through, then serve immediately.
Garnish with fresh cilantro or green onions for added flavor and presentation.
