# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Meats
02 - 1 lb ground beef
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 jalapeño, seeded and diced (optional)
→ Spices
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Sauces & Liquids
13 - 14 oz canned diced tomatoes, drained
14 - 1/2 cup milk
15 - 1/2 cup sour cream
→ Cheeses
16 - 2 1/2 cups shredded cheddar cheese
17 - 1 cup shredded Monterey Jack cheese
→ Toppings (optional)
18 - Sliced green onions
19 - Fresh cilantro leaves
20 - Diced tomatoes
21 - Sliced black olives
22 - Jalapeño slices
# Cooking Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water until al dente as per package directions. Drain and reserve.
03 - In a large skillet over medium heat, cook ground beef until browned and crumbly. Drain excess fat.
04 - Add chopped onion, minced garlic, diced red bell pepper, and jalapeño if using. Sauté for 3 to 4 minutes until softened.
05 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to release aromas.
06 - Add drained diced tomatoes to the skillet and simmer for 3 minutes, stirring occasionally.
07 - Reduce heat and mix in milk and sour cream until fully combined and creamy.
08 - Remove skillet from heat and fold in cooked macaroni with 2 cups shredded cheddar and 3/4 cup shredded Monterey Jack cheese until evenly mixed.
09 - Transfer mixture into prepared baking dish. Sprinkle remaining cheddar and Monterey Jack cheese evenly over the top.
10 - Bake for 18 to 22 minutes until cheese melts, bubbles, and surface is lightly golden.
11 - Let stand for 5 minutes before serving. Garnish with desired toppings such as sliced green onions, cilantro, diced tomatoes, black olives, or jalapeño slices.
