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Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 3-4 minutes.

Add the ground beef to the skillet with the softened onions. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease.

Stir in the seasoning blend, salt, and black pepper. Cook for 1 minute more, stirring constantly, to toast the spices.

Add the dry medium shell pasta, beef broth, and tomato sauce to the skillet. Stir well to combine all ingredients, ensuring the pasta is mostly submerged in the liquid.

Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet with a lid, and cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Remove the lid. Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and milk. Continue stirring until the cheeses are completely melted and a creamy sauce forms.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.


Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened, about 3-4 minutes.

Add the ground beef to the skillet with the softened onions. Break up the beef with a spoon and cook until browned, about 5-7 minutes. Drain any excess grease.

Stir in the seasoning blend, salt, and black pepper. Cook for 1 minute more, stirring constantly, to toast the spices.

Add the dry medium shell pasta, beef broth, and tomato sauce to the skillet. Stir well to combine all ingredients, ensuring the pasta is mostly submerged in the liquid.

Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet with a lid, and cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Remove the lid. Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and milk. Continue stirring until the cheeses are completely melted and a creamy sauce forms.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
