Brown the beef and onion

• Heat a large skillet over medium-high heat and add the ground beef, breaking it up.
• Add the chopped onion and cook until the beef is fully cooked through.
• Drain any excess grease from the skillet.

Season the beef

• Season with salt, pepper, chili powder, cumin, dried cilantro and cayenne.
• Add the minced garlic and stir to combine.

Add liquids and pasta

• Pour in the beef broth, enchilada sauce, milk and uncooked shell pasta.
• Stir so the pasta is fully covered.

Simmer covered

• Bring to a boil, then lower the heat to low and cover with a lid.
• Cook until the pasta is tender, stirring once halfway through to keep the pasta from sticking.

Melt the cheese

• Remove the lid and stir in most of the shredded cheese.
• Top with the remaining cheese and let the skillet sit until the cheese is melted.

Finish and serve

• Top with fresh cilantro and sour cream.
• Serve hot straight from the skillet.