Step 1

In a 4-quart chicken fryer, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften.

Step 2

Add garlic and stir for 30 seconds.

Step 3

Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.

Step 4

Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine.

Step 5

Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan.

Step 6

Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.

Step 7

Turn off heat and add the shredded cheese. Stir until cheese is completely melted.

Step 8

Top with green onions.

Step 9

Enjoy!