|2 cups||elbow macaroni (8 oz.), cooked, drained|
|1 lb.||ground beef|
|1 cup||chopped onion|
|1 can||(14 oz.) crushed tomatoes|
|1 tbsp.||chili powder|
|1 pkg.||(2 cups) Borden® Cheese Thick Cut Four Cheese Mexican Shreds|
|1 pkg.||(2 cups) Borden® Cheese Sharp Cheddar Shreds|
|2||green onions, thinly sliced|
|2 tbsp.||chopped cilantro|
COOK ground beef and onion in large skillet over medium heat 5 to 7 minutes or until meat is browned, stirring occasionally. Drain fat, if necessary.
STIR in tomatoes and seasoning. Stir in macaroni; reduce heat to medium-low.
TOP with cheese; cover and continue cooking several minutes or until cheese is melted. Remove from heat; top with green onions and cilantro. Add a final layer of shreds on top.