INGREDIENTS:
1 pound ground beef
1 TBSP butter
2 tsp minced garlic
1 cup chicken broth
1 cup beef broth
1 cup milk
2 TBSP tomato paste
1 packet mild taco seasoning
1 can mild Rotel (don’t drain)
1 TBSP Worcestershire sauce
4 ounces Velveeta cheese cubed
1 cup shredded cheddar cheese
1 1/2 cups shredded Colby Jack cheese
3/4 box of medium pasta shells (about 12 ounces)
1. Boil noodles until soft. While the noodles are boiling, brown the ground beef until no longer pink. Set the noodles aside.
2. In a large pot, combine all ingredients except for the noodles and the cheeses. Bring to a boil.
3. Add the noodles and cheese and reduce heat to low. Stir until the cheese is melted.
4. Enjoy! Let cool at least 5 minutes before serving!
