Chile Macaroni Con Queso Style - cooking recipe

Ingredients

1 lb lean ground beef
2 (14 1/2 ounce) cans diced tomatoes (with jalapenos if you like, I prefer jalapenos)
1 (8 ounce) bag monterey jack cheese or (8 ounce) bag Mexican blend cheese, shredded
1 (1 1/4 ounce) packet taco seasoning
1 (8 ounce) box elbow macaroni, cooked
1 -2 green onions (optional) or 1 -2 scallion, chopped for garnish (optional)

Preparation

Cook macaroni according to directions on the macaroni box.
Drain and set aside to cool.
Brown ground beef and add taco seasoning.
In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes.
Mix all ingredients.
Add 3/4 of the shredded cheese bag to bowl and mix.
Transfer ingredients to a large lasagna pan.
Add remaining cheese and put on top of the casserole.
Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.