Instructions:

Brown the Meat:

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat if necessary.

Season with cumin, chili powder, salt, and pepper. Stir to combine.

2. Cook the Vegetables:

Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes until softened and fragrant.

3. Add the Broth and Chiles:

Stir in the chicken broth, green chiles, and diced tomatoes (if using). Bring the mixture to a boil.

4. Cook the Pasta:

Once the broth is boiling, add the macaroni to the pot. Reduce the heat to a simmer and cook the pasta for about 8-10 minutes, or until tender and cooked through. Stir occasionally to ensure the pasta doesn’t stick to the bottom of the pot.

5. Simmer and Serve:

Once the pasta is cooked, taste and adjust the seasoning as needed. Add more salt, pepper, or chili powder for extra flavor if desired.

Serve hot, garnished with fresh cilantro, a squeeze of lime, or a dollop of sour cream for a creamy touch.

Optional Add-Ons:

For a cheesy twist, sprinkle shredded cheese on top just before serving.

Add a few jalapeño slices for extra heat.

Serve with warm tortillas for dipping!

Enjoy this hearty, comforting Mexican Green Chile Ground Beef Macaroni Sopita, a perfect blend of flavors and a great dish for cooler weather or any time you’re craving something satisfying and spicy! 🌶️🍝