Ingredients
1 3/4 cups cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 pound ground beef
1 tablespoon butter
2 cloves garlic, minced
1oz packet taco seasoning
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
1 cup beef broth
1 cup chicken broth
1 cup whole milk
1 (10 oz) can Rotel tomatoes with green chilies, undrained
½ pound medium pasta shells
Instructions
Cook and crumble the ground beef over medium-high heat in large skillet. Melt the butter in the same pot and add and garlic. Cook for 1 minute. Add all remaining ingredients except the cheese and pasta. Stir to combine. Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom. Once pasta is cooked, turn heat to low. Gradually stir in cheese until melted.
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