16 oz. Mexican shredded cheese blend (reserve about 1/2 cup for garnish)
1 medium tomato, diced
2 tbsp. chopped fresh cilantro
2 large, chopped green onions
2 tbsp. diced jalapeños (canned or fresh)
6 corn tortillas
1 cup vegetable oil
1 tsp. kosher salt
Using a large knife or pizza cutter, slice the tortillas into 1/2 " wide by 2" long strips. Heat the oil on medium heat in a medium saucepan. Fry the tortilla strips in batches, until golden brown. Remove from the oil with a slotted spoon and transfer to a dish that's lined with a paper towel. Sprinkle with salt as soon as they come out of the oil. Set aside until ready to use.
Bring a large pot of heavily salted water to a boil. Add the macaroni elbows, boil for about 7 minutes until al dente, drain and set aside.
Heat a large skillet to high heat. Add the grass-fed beef and season with the taco seasoning. Cook on high heat for 7-10 minutes, breaking it up as it browns and cooks through. Remove from heat and set aside until ready to use.
In a medium saucepan, add the nacho cheese sauce, half & half and shredded cheese. Heat on medium heat, stirring occasionally until the sauce is smooth, creamy and warm.
Add the macaroni to a very large mixing bowl. Stir in the cheese sauce and the cooked ground beef until combined.
Transfer to a large serving bowl and top with additional cheese, chopped tomatoes, green onions, cilantro and diced jalapeños. Garnish with the fried tortilla strips. Serve immediately.