Ingredients:

  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 tsp smoked paprika
  • 2 cups beef broth, low-sodium
  • 1 cup whole milk
  • 2 cups dry pasta shells
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Add the 1 lb lean ground beef and diced yellow onion, cooking until the meat is mahogany-colored, no longer pink, and reaches an internal temperature of 160°F (71°C).
  3. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Stir in the taco seasoning and 1 tsp smoked paprika until the meat is fully coated.
  5. Pour in 2 cups beef broth and 1 cup whole milk, stirring to scrape up any browned bits from the bottom of the pan.
  6. Add 2 cups dry pasta shells. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
  7. Turn off the heat.
  8. Stir in 1/2 cup sour cream and 2 cups shredded sharp cheddar cheese, folding gently until the cheese is melted and the sauce is glossy.
  9. Season with salt and black pepper to taste. If the sauce is too thick, stir in a tablespoon of warm water to loosen it.