In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Once browned, drain any excess fat.
Sprinkle the taco seasoning over the browned beef. Pour in the cup of water and stir to combine. Allow it to simmer for about 5 minutes until the mixture thickens slightly.
In a large mixing bowl, combine the unsalted cream of chicken soup, milk, and chicken broth. Whisk until smooth.
Add the drained diced tomatoes and green chiles to the creamy mixture, followed by the Velveeta cheese. Stir until well combined.
Stir in the uncooked elbow macaroni until the pasta is evenly coated with the creamy mixture.
In a greased baking dish, layer the ground beef mixture on the bottom. Pour the creamy pasta mixture over the beef, making sure it’s spread evenly.
Sprinkle the shredded Mexican cheese blend on top of the pasta mixture.
Cover the baking dish with aluminum foil and place it in the refrigerator overnight. This allows the flavors to meld beautifully.
The next day, preheat your oven to 350°F (175°C). Bake the covered dish for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
