Skillet Taco Macaroni

• extra lean ground sirloin↗1 lb
• small onion, chopped↗1
• ounces can tomato sauce↗16 ounces
• ounces can water, use the empty tomato sauce can↗16 ounces
• ounces can diced tomatoes and green chilies, undrained↗16 ounces
• uncooked elbow macaroni↗3 cups
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• cumin↗1⁄2 - 1 teaspoon
• cayenne pepper↗1⁄8 - 1⁄4 teaspoon
• garlic powder↗1⁄2 teaspoon
• dried cilantro↗1 teaspoon
• milk↗1⁄2 cup
• shredded cheddar cheese, can use cheddar-jack↗2 - 2 1⁄2 cups

Step-by-step instructions

1. 1

   In a large skillet, brown and crumble the ground sirloin with the chopped onion until no longer pink; drain excess fat, if desired (there shouldn't be that much if you've used the extra lean ground sirloin).

2. 2

   Return cooked beef/onions to skillet. Add the tomato sauce, water, diced tomatoes, dry macaroni and seasonings. Stir well and bring to a boil.

3. 3

   Reduce heat to medium-low. Cover tightly and simmer for 12-15 minutes (stirring once or twice) or until macaroni is tender.

4. 4

   Add milk and cheese and stir well, until cheese is smooth and melted.

5. 5

   Serve.