1- Start by gathering all your ingredients to keep things moving smoothly. This one-pot method minimizes cleanup, making it a top choice for a quick dinner.

2- First, shred the Cheddar and Monterey Jack cheeses and set them aside at room temperature for easy melting. Next, brown the 1 lb. of ground beef in a high-walled pot over medium-high heat, then drain the excess grease to keep the dish from being too oily.

3- Melt 1 tablespoon of butter in the same pot and add 2 cloves of minced garlic, cooking for about one minute until fragrant. Stir in the 1 oz. packet of taco seasoning, 1 tablespoon of Worcestershire sauce, 2 tablespoons of tomato paste, 1 cup of beef broth, 1 cup of chicken broth, 1 cup of whole milk at room temperature, and the 1 (10 oz.) can of diced tomatoes with green chilies. Bring everything to a gentle boil.

4-Adding and Cooking the Pasta: Once boiling, add the 1/2 lb. of medium pasta shells, making sure they are fully submerged in the liquid. Cover the pot and cook according to the pasta package instructions, stirring occasionally with a spatula to prevent sticking. This step ensures the pasta absorbs the flavors perfectly.

5- When the pasta reaches your desired tenderness, lower the heat to low and stir in the cheeses until they melt into a creamy sauce. Let the dish sit for a moment until the sauce thickens to your liking, then serve it up warm. For more pasta tips, check out this helpful guide.