Creamy Shells and Beef

• 1½ lb ground beef
• 1 lb small pasta shells, or elbow macaroni
• 1 package taco seasoning mix
• 2 tsp chicken bouillon powder, optional, can add salt to taste instead
• 1 can Rotel diced tomatoes with green chilies, drained
• 4½ cups water
• 8 oz mild cheddar cheese, shredded
• 1½ cups heavy cream
• salt, to taste
• black pepper, to taste

Preparation

1. Step 1

   0:44
   Cook the ground beef in a pot over medium-high heat, seasoning with taco seasoning mix (or individual spices like chili powder, paprika, cumin, salt, pepper, onion and garlic powder). Add chicken bouillon powder if using.
2. Step 2

   1:36
   Add the pasta shells to the pot with the cooked ground beef and stir to combine.
3. Step 3

   1:50
   Add the drained can of Rotel (diced tomatoes and green chilies) and stir to combine.
4. Step 4

   2:04
   Pour in 4 and 1/2 cups of water and stir everything together. Cover with a lid and bring to a rapid simmer or boil, then reduce heat to maintain a gentle simmer.
5. Step 5

   2:52
   Let the mixture simmer for about 10 minutes until the pasta is cooked through, keeping some liquid in the pot as it will continue cooking and the pasta water helps create the creamy sauce.
6. Step 6

   3:13
   Reduce heat to low and carefully add the shredded mild cheddar cheese, stirring until melted. Pepper Jack or Velveeta can also be used for variation.
7. Step 7

   3:37
   Pour in the heavy cream and stir until combined, letting it melt and incorporate into the beef and shells. Maintain a gentle simmer.
8. Step 8

   3:46
   Season with salt and pepper to taste. Serve immediately.