In your large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef and cook until browned, breaking it apart with your wooden spoon as it cooks. This should take about 5-7 minutes.
Once the beef is cooked through, add the finely chopped onion and minced garlic to the pot. Sauté for another 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the taco seasoning and tomato paste, mixing well to ensure the beef is fully coated with the spices. Cook for an additional minute to enhance the flavors.
Pour in the beef broth and water, stirring to combine all the ingredients. Bring the mixture to a gentle boil.
Add the medium shell pasta to the pot, stirring well to ensure it’s submerged in the liquid. Reduce the heat to a simmer, cover the pot, and let it cook for about 10-12 minutes, or until the pasta is cooked al dente.
Once the pasta is cooked, remove the pot from heat. Stir in the shredded cheddar cheese until it melts and becomes creamy. Taste and season with salt if necessary.
Spoon the taco pasta into bowls and enjoy your hearty meal. You can top it with additional cheese, sour cream, or chopped cilantro if desired!
