Prepare all ingredients. Chop the onion and cilantro, mince the garlic, drain the olives. Set aside.
Bring a large pot of salted water to a boil and cook the noodles according to package instructions, until al dente. Drain and set aside.
While the noodles are cooking, prepare the rest of the pasta. Melt 2 Tbsp butter in a large pot or Dutch oven over medium heat. Add the ground beef and cook until mostly cooked through, breaking apart as it cooks. Add the onion, garlic, taco seasoning, and salt. Stir to combine and continue to cook until the onions are soft and translucent, and the beef is cooked through.
Add the flour and stir to combine. Continue to stir and cook until no flour is visible.
Add the beef broth and can of diced tomatoes (undrained) and stir to combine. Bring to a simmer then reduce the heat to low. Add the American cheese and stir to combine and melt. Add ¾ of the cheddar cheese and the sour cream and stir to combine and melt. Turn off the heat.
Add the cooked pasta and stir to combine.
Spoon into bowls to serve. Garnish with some of the remaining shredded cheddar, sliced black olives, and chopped cilantro. Enjoy!
Any leftovers should be cooled completely and stored in the fridge.
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Prepare all ingredients. Chop the onion and cilantro, mince the garlic, drain the olives. Set aside.
Bring a large pot of salted water to a boil and cook the noodles according to package instructions, until al dente. Drain and set aside.
While the noodles are cooking, prepare the rest of the pasta. Melt 2 Tbsp butter in a large pot or Dutch oven over medium heat. Add the ground beef and cook until mostly cooked through, breaking apart as it cooks. Add the onion, garlic, taco seasoning, and salt. Stir to combine and continue to cook until the onions are soft and translucent, and the beef is cooked through.
Add the flour and stir to combine. Continue to stir and cook until no flour is visible.
Add the beef broth and can of diced tomatoes (undrained) and stir to combine. Bring to a simmer then reduce the heat to low. Add the American cheese and stir to combine and melt. Add ¾ of the cheddar cheese and the sour cream and stir to combine and melt. Turn off the heat.
Add the cooked pasta and stir to combine.
Spoon into bowls to serve. Garnish with some of the remaining shredded cheddar, sliced black olives, and chopped cilantro. Enjoy!
Any leftovers should be cooled completely and stored in the fridge.
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