INGREDIENTS:
 

 
• 1/2 pound large shells pasta

 
• 1 tablespoon  canola oil
     

 
• 1 pound  ground beef
     

 
• 1  yellow onion  (diced)
     

 
• 4 cloves  garlic  (minced)
     

 
• 2 tablespoons  Historic Lynchburg Taco & Fajita Seasoning
     

 
• 1/2 teaspoon  dried oregano
     

 
• 1 tablespoon  Worcestershire sauce
     

 
• 1 teaspoon  red pepper flakes
     

 
• 3/4 cup  water
     

 
• 1 cup  jarred salsa
     

 
• 1 1/2 cups  cheddar cheese  (shredded)
     

 
• Salt to taste
     

 
• Pepper to taste

Garnish:

 
• Cheese
     

 
• Crushed tortilla chips
     

 
• Sour cream
     

 
• Chopped parsley
   

DIRECTIONS:

 
•    Cook the pasta according box directions, drain and set aside.

 
• In the meantime, place a large skillet over medium-high heat and add oil. Once it starts sizzling add the ground beef and brown well, breaking it with a spoon until no longer pink.
   

 
• Drain the fat.
   

 
• Add the onion and garlic, stir and cook for 1 minute.
   

 
• Add the Historic Lynchburg Taco & Fajita  Seasoning, dried oregano, Worcestershire sauce, red pepper flakes, salt, and pepper. Add 3/4 cup of water, stir and cook until water is gone.
   

 
• Add the pasta to the pan. Add the salsa and cheese. Stir to combine.
   

 
• Serve immediately, preferably with crunchy tortilla chips, sour cream and more cheese on top.
   

Ron Appetit’