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
  • 10 oz Diced Tomatoes with Green Chiles, undrained
  • 2 cups Beef Broth, low sodium
  • 0.5 cup Mild or Medium Salsa
  • 1.5 cups Sharp Cheddar Cheese, freshly shredded
  • 0.5 cup Sour Cream
  • 0.25 cup Fresh Cilantro, chopped
  • 1 medium Lime, cut into wedges

Instructions:

  1. Heat your large skillet over medium high heat for 3 full minutes. Add 1 lb Lean Ground Beef and let it sit undisturbed for 2 minutes until a deep brown crust forms. Crumble the beef with your spoon and add 1 medium Yellow Onion. Sauté 3 minutes until the onion is translucent and soft.
  2. Stir in 3 cloves Garlic and 2 tbsp Taco Seasoning. Note: Toasting the spices in the residual fat for 60 seconds unlocks their oils.
  3. Pour in 10 oz Diced Tomatoes (with their juices), 2 cups Beef Broth, and 0.5 cup Salsa. Add 8 oz Medium Pasta Shells and stir to ensure they are mostly submerged.
  4. Bring the mixture to a boil, then reduce heat to low and cover. Simmer 10-12 minutes until the pasta is tender and most liquid is absorbed.
  5. Remove the pan from the heat entirely. Stir in 1.5 cups Sharp Cheddar Cheese in three batches until completely melted and silky.
  6. Fold in 0.5 cup Sour Cream gently. Note: This creates the final velvety texture. Garnish with 0.25 cup Fresh Cilantro and serve with 1 medium Lime wedges.