Heat cooking oil over medium high heat, then add the ground beef and break it up as it cooks. You’ll want to drain any excess oil from the pan.

Add the onions and continue cooking for 2-3 minutes. Add the garlic and saute for 30 seconds.

Add the beef stock and deglaze the bottom of the pan, scraping up all the browned bits.

Add the salsa, tomato paste, taco seasoning and pasta. Stir to combine. Make sure all the shells are under water.

Cover and cook on medium heat for 10 minutes. Remove the cover.

Stir in the cheese and heavy cream. Stir to combine and allow to rest for 2-3 minutes before serving with your desired garnish.