👩🍳 Instructions
1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
2
Add diced onion to the skillet and cook with the beef for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
3
Sprinkle taco seasoning over the beef mixture and stir well. Cook for 30 seconds, allowing the spices to toast.
4
Pour in diced tomatoes (undrained), tomato sauce, chicken broth, and diced green chiles. Stir everything together and bring to a gentle simmer.
5
Add the dry pasta shells to the skillet, stirring to ensure all pasta is submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid has been absorbed.
6
Remove from heat. Stir in half of the shredded cheddar cheese and half of the Monterey Jack cheese until melted and creamy. Sprinkle the remaining cheese over the top.
7
Cover the skillet for 2-3 minutes to allow the cheese to melt, or place under a broiler for 1-2 minutes until bubbly and slightly golden (watch carefully!).
8
Let the taco pasta rest for 5 minutes before serving. Garnish with your favorite toppings and enjoy!
