Heat a large skillet over medium-high heat and add the ground beef. Sauté for about 5-7 minutes, breaking it up with a spatula until it’s evenly browned and no longer pink. Carefully drain any excess fat from the skillet, then return the skillet to the heat.

Stir in the taco seasoning and pour in 1/2 cup of water, mixing well to combine. Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

While the beef is simmering, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, until al dente. Once done, drain the pasta and set it aside.

In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the diced tomatoes, cooking for 2-3 minutes until they begin to soften and release their juices.

Add the cooked macaroni and the beef mixture to the pot with the sautéed tomatoes. Gently fold everything together.

Pour in 1/2 cup of milk, stirring well until everything is coated and the mixture looks creamy.

Sprinkle in the shredded cheddar and mozzarella cheeses, stirring continuously over low heat until the cheeses melt completely.

Remove the pot from heat and mix in the sour cream until it’s fully incorporated.

Sprinkle the chopped green onions on top for a fresh finish. Serve hot.