Start by boiling a pot of salted water. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, brown the ground beef. Break it into small pieces as it cooks—this shouldn’t take long, about 5-7 minutes. Once browned, drain any excess grease.

Sprinkle the taco seasoning over the cooked beef, mixing it well to ensure every piece is coated.

Stir in the canned diced tomatoes with green chilies and pour in the beef broth. Let it reach a gentle simmer.

Toss the drained macaroni into the skillet, stirring to combine all the flavors and ensure the pasta is well-coated.

Once everything is well-blended, sprinkle the shredded cheddar cheese over the top and cover the skillet. Let it cook for about 3-5 minutes until the cheese is melted and bubbly.

Remove the skillet from the heat and gently fold in the sour cream to give it that creamy finish.

Taste and adjust with salt and pepper. Serve immediately, garnished with chopped green onions for that extra crunch.