2 cups (225g) shredded cheddar or Mexican blend cheese
1/4 cup (15g) fresh cilantro, chopped
Instructions
Brown the Beef: In a large pot over medium-high heat, cook ground beef for 5 minutes, breaking it into small pieces, until no pink remains.
Sauté Aromatics: Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
Season: Sprinkle taco seasoning over the meat mixture and stir to coat evenly.
Add Liquids and Pasta: Pour in water and tomato sauce, stirring to combine. Add uncooked pasta shells and stir, ensuring pasta is mostly submerged. Bring to a boil.
Simmer: Reduce heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
Add Cheese: Remove from heat. Sprinkle shredded cheese over the top and stir until completely melted and creamy.
Finish: Top with chopped cilantro. Let rest 2 minutes before serving.