Mexican-Style Pasta Shells

 Servings: 6

Ingredients:

• 12 oz medium pasta shells
• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1½ cups beef broth
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 packet taco seasoning
• ½ tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Cook the pasta shells according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion. Cook until the beef is browned and the onion is tender. Drain excess grease.
3. Add garlic and cook for 30 seconds.
4. Stir in taco seasoning, chili powder, cumin, paprika, salt, and pepper.
5. Add diced tomatoes, tomato sauce, and beef broth. Stir well and bring to a gentle simmer.
6. Add the cooked pasta shells and stir until well coated. Simmer for 5–7 minutes, allowing the sauce to thicken.
7. Stir in half of the cheddar and Monterey Jack cheese.
8. Sprinkle the remaining cheese over the top. Cover for 2–3 minutes, until melted.
9. Garnish with fresh cilantro and serve hot.