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In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a wooden spoon. Drain excess fat if needed.
Add the diced onion and bell pepper. Cook until softened, about 5 minutes. Stir in the taco seasoning and garlic and cook until fragrant, 1 minute.
Pour in the diced tomatoes with green chilies, salsa, beef broth, and heavy cream. Stir to combine. Bring the mixture to a boil.
Add the uncooked pasta shells and stir to submerge in the liquid. Reduce heat to a simmer, cover, and cook for 12-15 minutes, until pasta is al dente, stirring occasionally.
Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted. Season with salt and pepper to taste.
Serve hot, garnished with desired toppings like chopped cilantro, sliced jalapeños, a dollop of sour cream, or diced avocado. Enjoy!