In a large skillet over medium heat, brown the 1 lb lean ground beef until fully cooked, breaking it apart with a spatula as it cooks. Drain any excess fat.
Once the beef is browned, add the 1 (1-oz) package taco seasoning and 1 cup water. Stir well to combine and let it simmer for about 5 minutes.
In a mixing bowl, whisk together the 1 (10.5-oz) can unsalted cream of chicken soup, 1 cup milk, 1 cup chicken broth, and the drained 1 (10-oz) can diced tomatoes and green chiles.
In the large skillet with the beef, pour in the creamy mixture and stir to combine. Add the 8 oz Velveeta cheese and 8 oz elbow macaroni to the skillet, mixing well.
Pour the entire mixture into a greased casserole dish. Top with the 1 cup shredded Mexican cheese blend.
Cover the casserole dish with plastic wrap and place it in the refrigerator overnight. This allows the flavors to meld beautifully.
When you’re ready to eat, preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for about 30-35 minutes or until bubbly and the cheese is melted. Let it cool slightly before serving.
