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👨‍🍳 Instructions:

Step 1: Cook the Macaroni
Boil the elbow macaroni in salted water until just tender (al dente). Drain and set aside.

Step 2: Brown the Meat
In a large skillet or pot, heat a bit of oil. Add the diced onion and garlic and cook until soft. Add ground beef and cook until browned, breaking it up as it cooks.

Step 3: Build the Flavor
Add in the chopped green chile, tomatoes, pinto beans, cumin, oregano, salt, and pepper. Stir and let simmer for 5–7 minutes to blend the flavors.

Step 4: Combine with Pasta and Cheese
Add the cooked macaroni into the skillet. Mix everything together. Stir in the shredded cheese and a splash of cream if using. Cook on low until cheese is fully melted and gooey.

Step 5: Serve Hot
Dish it up warm and garnish with extra cheese, chopped cilantro, or a dollop of sour cream if you like.

💡 Pro Tip: For a spicy kick, toss in chopped jalapeños or a spoonful of chipotle in adobo. This dish gets better the next day—hello leftovers!