In a large skillet or dutch oven over medium-high heat, cook the ground beef and onion together until meat is browned and onions are translucent.

Drain excess fat from the skillet and return to heat.

Stir in minced garlic and taco seasoning, sautéing for approximately 60 seconds until fragrant.

Add beef broth, salsa, and dry pasta shells to the skillet, stirring to combine.

Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.

Simmer for 12 to 15 minutes, or until pasta is al dente and the majority of the liquid has been absorbed into a sauce.

Remove from heat and fold in the shredded cheddar cheese until fully melted and emulsified into the sauce.

Garnish with chopped cilantro and serve immediately.