Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 8 oz medium pasta shells (dry)
  • 2 cups low sodium beef broth
  • 1 cup chunky salsa
  • 10 oz can diced tomatoes with green chiles, undrained
  • 1.5 cups shredded sharp cheddar cheese
  • 0.25 cup heavy cream
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Place a 12-inch deep skillet over medium-high heat. Add the ground beef and diced onion. Use your spoon to break the meat apart and cook until the beef has a browned crust and the onions are translucent, approximately 6 minutes. Don't drain the fat unless there is an excessive amount; it carries the spice flavors.
  2. Add the minced garlic and taco seasoning to the beef mixture. Sizzle for 1 minute until the aroma fills the kitchen.
  3. Pour in the 2 cups beef broth, 1 cup salsa, and the 10 oz can of diced tomatoes with chiles (with their juices). Stir well to combine, making sure to scrape the bottom of the pan to release any browned bits.
  4. Stir in the 8 oz dry pasta shells. Bring the mixture to a gentle boil, then reduce the heat to low medium. Simmer for 12 minutes until the pasta is tender and most liquid has been absorbed. Stir occasionally to prevent the shells from sticking to the bottom.
  5. Once the pasta is cooked, turn the heat to low. Pour in the 0.25 cup heavy cream and stir. Wait 30 seconds until the sauce begins to thicken slightly.
  6. Sprinkle the 1.5 cups shredded sharp cheddar cheese over the top. Fold gently until the cheese is completely molten and glossy.
  7. Remove the skillet from the heat. Stir in half of the chopped cilantro.
  8. Squeeze half of the lime over the entire skillet. Garnish with the remaining cilantro and serve with extra lime wedges on the side.