Oh Snap Macros

1 In a pan over medium heat, brown ground beef.
2 Mix taco seasonings together in a small bowl. Add water until it forms a nice smooth paste. Add seasoning to meat and mix. Turn heat down to simmer.
3 While simmering add corn, beans, green chilies, enchilada sauce, beef broth (is using uncooked pasta only) and mix together well. Simmer for a few minutes. If using cooked pasta (see next step) do not add the beef broth.
4 Option 1: you can cook your pasta separately at this time according to the package and keep your meat mixture simmering while the pasta cooks. Once cooked add to meat mixture and continue with steps. This will allow you more control over your pasta done-ness vs. directly in the pan with the mixture. Add beef broth as needed to loosen the mixture.Option 2: increase heat to a low simmering boil and add dry pasta to the meat mixture, mix well and cover. Simmer for 10-15 minutes until the pasta reaches desired done-ness. Stir often so the bottom doesn't burn. If pasta comes out slightly al-dente it will soften as it sits in the warm pan while you finish the final steps.
5 Once pasta is added to the meat mixture and cooked (via Option 1 or 2) add cheese and mix together well. Grab a plate and spoon out 260g per serving!