Skillet Taco Macaroni

• 1 lb extra lean ground sirloin
• 1 small onion, chopped
• 16 ounces can tomato sauce
• 16 ounces can water, use the empty tomato sauce can
• 16 ounces can diced tomatoes and green chilies, undrained
• 3 cups uncooked elbow macaroni
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 - 1 teaspoon cumin
• 1/8 - 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried cilantro
• 1/2 cup milk
• 2 - 2 1/2 cups shredded cheddar cheese, can use cheddar-jack

1. In a large skillet, brown and crumble the ground sirloin with the chopped onion until no longer pink; drain excess fat, if desired (there shouldn't be that much if you've used the extra lean ground sirloin).
2. Return cooked beef/onions to skillet. Add the tomato sauce, water, diced tomatoes, dry macaroni and seasonings. Stir well and bring to a boil.
3. Reduce heat to medium-low. Cover tightly and simmer for 12-15 minutes (stirring once or twice) or until macaroni is tender.
4. Add milk and cheese and stir well, until cheese is smooth and melted.
5. Serve.

extra lean ground sirloin, onion, tomato sauce, water, tomatoes, elbow macaroni, salt, pepper, cumin, cayenne pepper, garlic powder, cilantro, milk, cheddar cheese

Taken from www.food.com/recipe/skillet-taco-macaroni-175305 (may not work)