Begin by bringing a large pot of salted water to a rolling boil. Add the large shells pasta and cook until al dente, approximately 8–10 minutes. Drain and set aside.

Heat 1 tablespoon of canola oil in a large skillet over medium heat. Add ground beef and cook for 5–7 minutes until no longer pink. Drain excess fat.

Add chopped yellow onion and minced garlic to the skillet. Cook for 1–2 minutes until the onion is translucent.

Sprinkle in taco seasoning, oregano, Worcestershire sauce, and red pepper flakes. Pour in water or beef broth and stir. Simmer for 2–3 minutes.

Fold in cooked pasta into the skillet with the meat mixture. Add jarred salsa and cheddar cheese, stirring until melted and creamy.

Spoon the Cheesy Taco Pasta into bowls. Top with cheese, crushed tortilla chips, sour cream, and fresh parsley. Serve immediately.