Ingredients:

  • 1 lb (450g) Lean Ground Beef (90/10)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 12 oz (340g) Medium Pasta Shells
  • 3 cups Low-Sodium Beef Broth
  • 1 can (10 oz) Rotel Diced Tomatoes & Green Chiles
  • 4 oz (115g) Cream Cheese
  • 1.5 cups (168g) Sharp Cheddar, freshly grated
  • 2 tbsp Taco Seasoning

Instructions:

  1. Place the 1 lb ground beef in the pot over medium high heat. Cook 5-7 minutes until browned and sizzle crisp, breaking it into small pieces.
  2. Add the diced yellow onion to the beef fat. Cook 3-4 minutes until the onions are translucent and soft.
  3. Stir in the 3 cloves of minced garlic and 2 tbsp taco seasoning. Note: Toasting the spices in the residual fat for 1 minute blooms the oils and deepens the flavor.
  4. Pour in the 3 cups beef broth and the can of Rotel. Scrape the bottom of the pot to release any browned bits (this is where the flavor lives!).
  5. Stir in the 12 oz medium pasta shells, ensuring they are mostly submerged in the liquid.
  6. Bring the mixture to a boil, then reduce heat to low. Simmer 10-12 minutes until the pasta is tender and the liquid has reduced by half.
  7. Stir in the 4 oz of cream cheese. Note: Cut it into small cubes first so it melts into the sauce faster.
  8. Turn off the heat and add the 1.5 cups sharp cheddar. Stir until the cheese is melted and the sauce is velvety and thick.
  9. Let the pot sit for 2-3 minutes. This allows the sauce to fully thicken and coat every shell.