In a large skillet (mine is 13”) cook the ground beef over medium-high heat for about 5 minutes. Add the diced onion and cook for an additional 2 minutes. Drain any excess fat or grease.
1 pound 85% lean ground beef, 1 onion
Stir in the corn, black beans, tomatoes and chilis, taco seasoning, black pepper, chili powder, water, and bring to a boil.
15 ounces canned corn, 15 ounces canned black beans, 10 ounces diced tomatoes and chilis, 3 tablespoons taco seasoning, 1 teaspoon ground black pepper, 1 teaspoon chili powder, 3 cups water
Add the elbow macaroni to the skillet and mix well until fully combined.
16 ounces dry elbow macaroni
Add the cream cheese and stir until mixed well.
2 ounces cream cheese
Reduce the heat to a simmer and cook for 12-15 minutes, or until the pasta is fully cooked and tender.
Garnish with cheese and diced green onion (optional) before serving.
1 cup shredded Mexican blend cheese, Diced green onions