Cheesy Taco Noodles

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Cilantro, fresh
  • 1/2 Jalapeno
  • 1 (15-oz. can Tomatoes, fire-roasted
  • 1/2 White onion, large

• Canned Goods

  • 3 1/2 cup Chicken broth, low-sodium

• Pasta & Grains

  • 12 oz No yolks extra broad noodles

• Baking & Spices

  • 1 Salt
  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cup Cheddar
  • 1/4 cup Heavy cream
  • 1 1/2 cup Monterey jack

Found on delish.com

Ingredients

• 2 tbsp. extra-virgin olive oil
• ½ large white onion, chopped
• ½ jalapeño, minced
• salt for seasoning
• 1 lb. ground beef
• 2 tbsp. Taco Seasoning
• 12 oz. No Yolks® Extra Broad Noodles
• 1 (15-oz.) can fire-roasted diced tomatoes
• 3½ c. low-sodium chicken broth
• ¼ c. heavy cream
• 1½ c. shredded Cheddar
• 1½ c. Shredded Monterey Jack
• Chopped fresh cilantro, for garnish

Directions

• In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.Remove from heat and add both cheeses and toss to coat.Garnish with cilantro and serve.