Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 3 tbsp Taco Seasoning
  • 1 can (10oz) Diced Tomatoes with Green Chiles
  • 2 cups Beef Broth, low sodium
  • 8 oz Dry Medium Shells pasta
  • 1/2 cup Sour Cream
  • 2 cups Sharp Cheddar Cheese, freshly shredded

Instructions:

  1. Place a 12-inch heavy-bottomed skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a spatula. Cook until the beef is browned and a mahogany crust develops. Add the minced garlic and cook for an additional 30 seconds until fragrant. Drain any excess grease if necessary.
  2. Stir in the taco seasoning, undrained diced tomatoes with green chiles, and beef broth. Add the dry pasta shells, ensuring they are mostly submerged in the liquid.
  3. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover with a lid and cook for 10–12 minutes, or until the pasta reaches an al dente texture.
  4. Remove the lid and stir in the sour cream and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce becomes velvety and coats the pasta.