Ingredients:

Instructions:

  1. Heat oil in a large Dutch oven or pot over medium-high heat. Add ground beef and cook, breaking it up, until fully browned. Drain off excess fat.
  2. Reduce heat to medium. Add chopped onion and bell pepper to the beef. Sauté for 5–7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the taco seasoning over the mixture and stir well for 1 minute to toast the spices.
  4. Pour in the beef broth, water, and the entire can of diced tomatoes (with juices). Bring the liquid mixture to a rolling boil.
  5. Once boiling vigorously, stir in the dry pasta. Return to a gentle simmer, cover the pot partially, and cook according to pasta package directions (usually 10–12 minutes), stirring every few minutes to prevent sticking.
  6. Once the pasta is al dente and most of the liquid has been absorbed, remove the pot from the heat. Stir in the cubed cream cheese until fully melted and smooth.
  7. Stir in the shredded cheddar cheese in handfuls until melted and creamy. If the mixture seems too thick, stir in the 1/4 cup of milk until the desired consistency is reached.
  8. Taste and adjust seasoning with salt and pepper. Serve immediately while piping hot.