Start by heating a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. As it’s cooking, drain excess fat if necessary.

Once the meat is browned, stir in the garlic powder, dried minced onion, and ground cumin. Let it cook for another 1-2 minutes, allowing those spices to release their fantastic aroma.

Next, stir in the tomato paste and diced tomatoes along with the green chilies. Ensure everything is well mixed for even flavor distribution.

Pour in the beef broth, 1 cup of milk, and water. Bring it to a gentle boil, then add the shell pasta. Stir everything together and reduce the heat to a simmer.

Let the pasta cook covered for about 10-12 minutes, stirring occasionally. You’re looking for the pasta to be al dente and the mixture to thicken nicely. If it gets too thick or you notice it sticking to the bottom, add a splash of water or milk as needed.

Once the pasta is cooked, remove the pot from heat. Sprinkle both shredded cheeses on top and stir them in until fully melted and creamy. If you want to add the optional smoked paprika, now’s the time!

Spoon portions into bowls and top with chopped fresh cilantro if desired. Serve immediately, and watch it disappear!