01 -
Toss in the shredded cheddar and mix until it's all gooey, then get it on the table while it's hot.
02 -
Toss the pasta shells into the bubbling pan. Make sure most are under the liquid, pour in a little more broth if needed. Simmer about 7–10 minutes, give it a stir now and then, until the noodles are soft enough for you.
03 -
Splash in your beef broth and turn up the heat so everything boils.
04 -
Lower the temp to medium, scoop in the tomato paste, and give it a good mix so it coats everything nicely.
05 -
In a big pan over medium-high, toss in your ground beef, season it with chili powder, salt, pepper, garlic powder, and dried onion if you want. Cook until it's not pink anymore and browned. If you see too much fat, just spoon it out and toss.