Step 1

Heat a large skillet or saucepan over medium to medium high heat and add the ground beef, yellow onion and minced garlic to the hot skillet.

Step 2

Cook, stirring often, for 5-7 minutes or until the beef is crumbled and cooked through and the onion is translucent.

Step 3

Add the chili powder to the beef mixture and mix completely.

Step 4

Add the Rotel and chili beans to the skillet and stir gently to combine.

Step 5

Add the water and bring the mixture to a boil.

Step 6

Once the liquid is boiling, add in the elbow macaroni, stir and cover, lowering the heat to a simmer.

Step 7

Simmer for 5-6 minutes or until the elbow macaroni are al dente (cooked but still firm).

Step 8

Cut the velveeta into 1-inch chunks and add to the hot pan. Stir until the velveeta is completely melted and combined with the other ingredients.

Step 9

Sprinkle with fiesta blend cheese and then remove from the heat.

Step 10

Garnish with chopped parsley, optional, and serve hot.