In a large dutch oven or heavy-bottomed pot over medium heat, add the ground beef, diced onion, and diced peppers. Cook, breaking up the ground beef, until the meat is browned and cooked through and the onions are starting to soften.
1 pound ground beef, 1 yellow or white onion, ½ red bell pepper, ½ green bell pepper
If needed/desired, drain the fat and return the meat mixture to the pot.
Add the taco seasoning, stirring to combine. Add the pasta, beans, corn, green chiles, enchilada sauce, and chicken stock. Stir to combine; increase the heat to medium-high, cover and bring to a boil. Once boiling, reduce the heat and simmer for about 15 minutes, stirring occasionally, until the pasta is cooked through.
1 packet taco seasoning, 8 ounces dry elbow macaroni, 1 can black beans, 1 cup fresh or frozen corn, 1 can diced green chiles, 1 cans red enchilada sauce, 2 cups chicken stock
When the pasta is al dente, turn the heat to low and add the cream cheese or sour cream and shredded cheese, stirring until melted and well combined. Taste and add more salt as needed.
2 ounces cream cheese, 1 cup shredded Mexican blend cheese, Additional salt to taste
Allow the pasta to rest for about 5 minutes before serving with your desired toppings.
Notes
Depending on the brands of taco seasoning, enchilada sauce, and chicken stock that you use, you may or may not need additional salt. Be sure to taste the pasta before serving to decide if you need to adjust the seasoning.
For a spicier version, feel free to use spicy taco seasoning, hot enchilada sauce, and/or hot green chiles. You can also add several dashes of your favorite Mexican hot sauce (El Chilito is a favorite in our house).