1 onion chopped
3 cloves garlic minced
3 cups beef broth
2 (1.25 to 1.75-ounce) packets of chili seasoning
1 (28-ounce) can petite diced tomatoes with juice
1 (15-ounce) can tomato sauce
2 cups uncooked elbow macaroni
salt
pepper
2 cups shredded Mexican blend cheese
In a large Dutch oven, brown the ground beef with the onions over medium high heat. Drain away any grease. Return the meat and onions to the heat and add the garlic. Cook for 1 minute. Stir in the beef broth, chili seasoning, diced tomatoes with the juice, and tomato sauce. Bring to a boil, then reduce to a simmer. Stir in the uncooked pasta. Cover and cook, stirring occasionally, until the onions and pasta are tender. Add salt and pepper to taste. When ready to serve add the cheese. Stir until melted.