Step 1

In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a wooden spoon. Drain excess fat if needed.

Step 2

Add the diced onion and bell pepper. Cook until softened, about 5 minutes. Stir in the taco seasoning and garlic and cook until fragrant, 1 minute.

Step 3

Pour in the diced tomatoes with green chilies, salsa, beef broth, and heavy cream. Stir to combine. Bring the mixture to a boil.

Step 4

Add the uncooked pasta shells and stir to submerge in the liquid. Reduce heat to a simmer, cover, and cook for 12-15 minutes, until pasta is al dente, stirring occasionally.

Step 5

Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted. Season with salt and pepper to taste.

Step 6

Serve hot, garnished with desired toppings like chopped cilantro, sliced jalapeños, a dollop of sour cream, or diced avocado. Enjoy!