Hope everyone and  ~faccc2 try it and enjoy too

A Creamy Taco Pasta Recipe that you can make in one pot! Pasta shells are smothered in cheesy taco sauce with ground beef and tomatoes.

Ingredients
1 cup Cheddar cheese, shredded
1 cup Monterey Jack Cheese, shredded
4 oz. Velveeta cheese, cut into cubes (equal to 1/3 cup)* can sub with ¾ cup shredded cheese
1 lb. Ground Beef, 85% lean
1 Tablespoon Butter
2 cloves Garlic, minced
1 oz. packet Taco Seasoning
1 Tablespoon Worcestershire sauce
2 Tablespoons Tomato paste
1 cup Beef broth
1 cup Chicken broth
1 cup Whole milk, at room temp
1 (10 oz.) can Rotel Tomatoes with green chilies, undrained
½ lb. Medium pasta shells

Instructions
1 Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
2 Melt the butter in the same pot and add and garlic. Cook for 1 minute.
3 Add all remaining ingredients except the cheese and pasta. Stir to combine.
4 Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
4 Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
5 Turn heat to low. Gradually stir in cheese until melted.
6 There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
Serve once desired consistency is obtained.