Steps

• Start by browning the ground beef in your large pot over medium heat. Break it apart with a spoon as it cooks, ensuring an even cook throughout. Once browned, add the diced onion and minced garlic. Sauté until fragrant, stirring occasionally to prevent burning. Allow the onion to become translucent.
• Sprinkle the taco seasoning over the beef mixture, stirring to fully coat the meat. This infusion of spices is where the dish starts to inherit its taco-like personality. Add a small splash of water if necessary to help distribute the seasoning.
• Next, pour in the chicken broth and the can of diced tomatoes, stirring to incorporate with the seasoned beef. Bring this mixture to a gentle boil. This liquid base is essential for cooking the pasta directly in the pot.
• Once boiling, add your pasta shells. Ensure they're submerged in the liquid, which will allow them to absorb the bold flavors as they cook. Reduce to a simmer and cover, stirring occasionally to avoid sticking.
• After the pasta reaches al dente perfection, add shredded cheddar cheese and sour cream, stirring to melt and create a creamy, cohesive sauce. This step is crucial for a velvety finish that ties the dish together.
• Season as needed with salt and pepper. Finally, allow the dish to sit for a couple of minutes before serving. This will enhance the flavors and ensure the pasta is thoroughly coated.