Ingredients:

  • 1 lb ground beef (90/10 lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 12 oz medium pasta shells
  • 10 oz diced tomatoes with green chiles
  • 3 cups low-sodium beef broth
  • 0.5 cup sour cream
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Monterey Jack cheese, freshly shredded

Instructions:

  1. Set a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it into small crumbles. Allow to sear for 2-3 minutes without stirring to develop a mahogany crust. Add the diced onions and cook until translucent. Drain excess rendered fat, leaving approximately 1 tablespoon.
  2. Lower heat to medium. Stir in the minced garlic and taco seasoning. Toast for 60 seconds until fragrant to bloom the spices.
  3. Pour in the beef broth and diced tomatoes with their juices. Add the dry pasta shells and stir to combine. Bring the mixture to a gentle boil.
  4. Reduce heat to a simmer, cover, and cook for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed, creating a starchy emulsion.
  5. Remove from heat. Stir in the sour cream until smooth. Gradually fold in the shredded cheddar and Monterey Jack cheeses until fully melted and the sauce is glossy and thick.
  6. Serve immediately, garnished with fresh cilantro or lime juice if desired.