Ingredients:

  • 1 lb (450g) lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 10 oz (285g) canned diced tomatoes with green chilies (undrained)
  • 2.5 cups (590ml) low sodium beef broth
  • 1 tsp Worcestershire sauce
  • 12 oz (340g) medium pasta shells or rotini
  • 1.5 cups (170g) sharp cheddar cheese, freshly shredded
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Place a 12-inch deep skillet over medium-high heat. Add the ground beef and cook undisturbed for 3 minutes to develop a sear. Break into small crumbles.
  2. Add the diced onions and sauté until translucent and beef is fully browned. Drain any excess fat.
  3. Stir in the minced garlic and taco seasoning, cooking for 60 seconds until fragrant.
  4. Deglaze the pan with beef broth and Worcestershire sauce, scraping the bottom (fond). Add the undrained diced tomatoes with green chilies and dry pasta. Stir to submerge pasta.
  5. Bring to a rolling boil, then reduce heat to low, cover with a lid, and simmer for 10–12 minutes until pasta is tender.
  6. Remove the lid and turn off the heat. Stir in the shredded cheese and cilantro until an emulsified, creamy sauce forms. Garnish with optional pickled jalapeños.