Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 packet taco seasoning
  • 1 small yellow onion, finely diced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup beef broth
  • 1 cup chunky salsa
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 8 oz dried medium shell pasta
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and diced onion, cooking until the beef is browned and the onions are translucent.
  2. Stir in the taco seasoning and cook for 1 more minute until the spices smell toasted and fragrant. Drain excess grease.
  3. Transfer the browned beef mixture into the slow cooker.
  4. Add the diced tomatoes, beef broth, salsa, garlic powder, and smoked paprika. Stir until well combined.
  5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the sauce is bubbling and thick.
  6. About 30-45 minutes before serving, stir in the dried pasta shells. Cover and cook until the pasta is tender.
  7. Turn off the heat. Stir in the shredded cheddar cheese and sour cream until the sauce is velvety and the cheese is fully melted.