DIRECTIONS: Heat a large, deep skillet on medium high heat and add the beef and taco seasoning. Cook, breaking the meat up into small pieces, until browned, 5-6 minutes. Add the onion and bell peppers; cook until aromatic; 2 to 3 minutes. Stir in the canned tomatoes and beef broth and bring to a boil. Add the macaroni and make sure to submerge pasta into the liquid. Lower heat to medium-low and cover. Cook 8 to 10 minutes, stirring halfway until the pasta is almost tender and the liquid is mostly absorbed. Uncover, add the milk, and cook, covered, stirring periodically, medium-low until pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes. Remove from heat, uncover and add cheese. Stir to combine. 

NUTRITION INFO: Serving: 1 ½ cups, Calories: 510 kcal, Carbohydrates: 53.5 g, Protein: 34 g, Fat: 15 g, Saturated Fat: 8 g, Cholesterol: 83 mg, Sodium: 920 mg, Fiber: 4.5 g, Sugar: 7 g

(Recipe and photo courtesy of Skinnytaste)