Ingredients

• 12 ounces extra-lean ground beef
• 2 cups water
• 1 , 14.5 ounce
• 1 , 4 ounce
• 1 , 1.25 ounce
• 0.5 cups dried elbow macaroni
• 1 cup shredded Cheddar cheese , divided
• 0.67 cups evaporated milk

Instructions

1. 1 Cook beef in a large skillet, stirring frequently, until brown; drain.
2. 2 Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
3. 3 Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
4. 4 Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.

Nutrition per serving