1. In a large skillet or pot, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain excess fat if necessary.
2. Add the diced onion and garlic to the beef. Sauté for another 2-3 minutes until the onion is translucent and the garlic is fragrant.
3. Stir in the taco seasoning, making sure the beef mixture is well-coated with those bold, aromatic spices.
4. Pour in the chicken broth and diced tomatoes with green chilies. Bring the mixture to a simmer.
5. Add the elbow macaroni to the pot, ensuring it is submerged in the liquid. Cover and let it cook for 10-12 minutes, or until the pasta is al dente.
6. Reduce the heat to low and stir in the shredded cheddar cheese until melted and creamy. Follow with the sour cream, blending everything into a rich, cheesy sauce.
7. Season with salt and pepper to taste. Feel free to garnish with fresh cilantro for a pop of color and freshness.

In our home, this dish usually garners a chorus of “Mmm!” and “More please!” The best part? You’ve only dirtied one pot, leaving more time for those post-dinner board games or bedtime stories.