One-Pot Creamy Taco Mac

Recipe

1 lb. ground beef or sirloin
1 onion, diced
1 small green pepper, diced
1 (14.5 oz.) can diced tomatoes, drained
3.25 cups low-sodium beef broth
4 Tbsp. taco seasoning (recipe below, or use a low-sodium store-bought mix)
8 oz. small pasta shapes, like elbows or small shells
3 oz. cream cheese (low-fat is fine)
1/2 cup sour cream (low-fat is fine)
Shredded cheddar (optional)

Heat a Dutch oven over medium heat. Add the ground beef and do not stir.

Once browned on the bottom, flip the beef,

breaking it up,

and stir in the onion and green pepper.

Cook until onion is translucent and beef is browned. (Drain fat, if necessary.)

Stir in the diced tomatoes,

broth,

and taco seasoning.

Season to taste with salt and pepper, and bring to a boil. Stir in the pasta.

Cover,

reduce heat to low and cook, stirring occasionally, until the pasta is tender, about 7-10 minutes. Stir in the cream cheese.

Off the heat, add the sour cream

and cheddar,

Re-season to taste, if necessary.