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In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks.
Add diced onion, garlic, and bell pepper to the pot. Cook for 3-4 minutes until vegetables start to soften.
Stir in the taco seasoning and cook for another minute.
Add the diced tomatoes with their juice, beef broth, and uncooked macaroni to the pot. Stir to
Combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Once the pasta is cooked, stir in the milk and both types of cheese. Continue stirring until the cheese is fully melted and the sauce is creamy.
Remove from heat and stir in chopped cilantro.
Let stand for 5 minutes before serving to allow the sauce to thicken.
Serve hot, with optional toppings if desired and enjoy!