2 Tbsps extra virgin olive oil
1/2 large white onion, coarsely chopped
1/2  jalapeño pepper, seeded and finely chopped
1 lb ground beef
2 Tbsps taco seasoning mix
12 oz No Yolks® Extra Broad Noodles
1 can (15 oz.) fire roasted diced tomatoes, drained
3 1/2 cups low sodium chicken broth
1 1/2 cups shredded Cheddar cheese
  chopped fresh cilantro leaves, for garnish, if desired

Cooking Directions:

1.  In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning. Drain fat.

2.  Add noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.

3.  Remove from heat and add both cheeses and toss to coat.

4.  Garnish with cilantro and serve.