Preparing the Fresh Salsa
In a bowl, combine 2 ripe diced tomatoes, ¼ cup finely chopped red onion, 1 seeded and finely chopped jalapeño, the juice of 1 lime, and a handful of fresh chopped cilantro. Season with salt to taste, mix well, and set aside to let the flavors meld while you prepare the rest of the dish.
Cooking the Pasta
Bring a pot of salted water to a boil and cook 1 cup small shells pasta according to package directions until tender. Drain and set aside.
Cooking the Beef
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 lb ground beef and cook for about 5–7 minutes, breaking it apart as it browns. Add 1 small chopped onion and cook for another 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant.
Seasoning the Mixture
Sprinkle in the taco seasoning blend: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon crushed red pepper flakes (optional), ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well to evenly coat the beef.
Adding the Broth and Combining
Pour in 1 cup beef broth and bring to a gentle simmer. Let it cook for 3–5 minutes to slightly reduce and develop flavor. Add the cooked pasta and stir to combine.
Finishing with Cheese
Reduce the heat to low and stir in 1 cup shredded cheddar cheese until melted and creamy throughout the mixture.
Serving
Serve hot, topped with a spoonful of sour cream and the fresh salsa. Garnish with additional fresh cilantro and sliced jalapeños if desired.
