Main Course Pasta

EASY MEXICAN PASTA SHELLS WITH GROUND BEEF

This quick and flavorful dish combines the comforting texture of pasta shells with the bold, savory flavors of seasoned ground beef, diced chiles, and aromatic spices. A vibrant tomato-based broth infused with cilantro, Rotel, and serrano chiles takes the dish to the next level, making it a satisfying one-pan dinner perfect for busy weeknights. Garnished with fresh cilantro or your favorite toppings, this recipe is sure to become a family favorite!

Why You’ll Love This Recipe

This Easy Mexican Pasta Shells with Ground Beef is a delicious fusion of pasta and bold Mexican flavors, perfect for busy weeknights or family dinners. Tender pasta shells are toasted to perfection, then simmered in a rich, flavorful broth with seasoned ground beef, tomatoes, chilies, and aromatic spices. It’s a one-pan dish that’s hearty, satisfying, and packed with a spicy kick. Customize it with your favorite toppings to make it uniquely yours!

Key Ingredients

Ground Beef: Provides a hearty base for the dish with rich, savory flavor.

Pasta Shells: Medium-sized shells toast beautifully and soak up the flavorful broth.

Serrano Chiles: Add a spicy kick that complements the other ingredients. Adjust the amount to your heat preference.

Bouillon (Chicken and Tomato): Granulated bouillon creates a deeply flavorful broth that enhances every bite.

Rotel (Diced Tomatoes and Green Chilies): A can of Rotel brings a tangy, spicy, and slightly sweet flavor to the dish.

Cilantro: Fresh and fragrant, it adds brightness and a hint of citrus to balance the spices.

Sazon and Bay Leaf: These seasonings infuse the dish with layers of earthy, savory depth.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Instructions

Step 1: Brown the Ground Beef

Heat the Skillet:
Place a large skillet over medium-high heat.
Cook the Beef:
Add 1 pound of ground beef to the skillet and begin to brown it.
Season:
Stir in 1 tablespoon of minced garlic, ½ teaspoon of black pepper, and 1 tablespoon of Sazon Perfecta seasoning.
Finish Browning:
Cook until the beef is fully browned, breaking it into small pieces as it cooks.
Drain:
Drain the excess grease from the skillet and set the cooked beef aside.

Step 2: Brown the Pasta Shells

Heat Oil:
In a deep skillet, heat ¼ cup of oil over medium-high heat.
Add Pasta Shells:
Pour in 2 cups of uncooked pasta shells.
Stir and Brown:
Stir continuously until the shells are golden brown. This step enhances their flavor.

Step 3: Combine Beef and Pasta

Combine:
Add the drained ground beef back into the skillet with the browned pasta shells.
Stir:
Mix the beef and pasta together until well combined.

Step 4: Add Remaining Ingredients

Add Liquid:
Pour in 4 cups of water to the skillet.
Add Bouillon:
Stir in 2 tablespoons of Knorr chicken bouillon and 4 tablespoons of Knorr tomato bouillon.
Include Veggies and Seasonings:
Add 2 diced serrano chiles, ½ cup of chopped onion, and 1 can of Rotel (diced tomatoes and green chilies).
Sprinkle in a handful of chopped cilantro.
Add garlic powder and onion powder to taste.
Mix in 2 packets of red Sazon seasoning.
Bay Leaf:
Add 1 bay leaf to the skillet for added depth of flavor.

 

Step 5: Cook the Pasta

Combine Ingredients:
Stir everything together to ensure even distribution of flavors.
Cook:
Cover the skillet and cook over medium-high heat for 15-20 minutes, stirring occasionally to prevent sticking.
Check for Doneness:
Ensure the pasta is cooked al dente and the liquid has been mostly absorbed.

Step 6: Serve and Enjoy

Remove Bay Leaf:
Discard the bay leaf before serving.
Garnish:
Serve the dish hot, garnished with extra chopped cilantro if desired.
Optional Toppings:
Pair with shredded cheese, a dollop of sour cream, or a squeeze of lime for extra flavor.
Enjoy:
Dig into this hearty, flavorful Mexican-inspired dish!

Serving Suggestions

This Mexican pasta dish is a complete meal on its own, but it pairs beautifully with these sides and toppings:

Toppings: Shredded cheese, a dollop of sour cream, avocado slices, or a squeeze of lime juice.
Side Salad: A crisp, fresh salad with a tangy lime vinaigrette complements the hearty flavors.
Tortilla Chips: Serve with chips and guacamole or salsa for a crunchy side.
Beans: Add a side of refried beans or black beans for extra protein and texture.

Storage Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth if needed to restore moisture. Alternatively, microwave individual portions until warmed through.
Freezing: Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

Vegetarian Option: Replace the ground beef with plant-based meat or additional vegetables such as zucchini, corn, or black beans.
Cheesy Pasta: Stir in shredded cheddar or Monterey Jack cheese during the final minutes of cooking for a creamy, cheesy version.
Extra Spicy: Add diced jalapeños or a pinch of cayenne pepper for more heat.
Low-Carb Swap: Substitute the pasta shells with cooked cauliflower florets or zucchini noodles for a keto-friendly twist.
Chicken Option: Swap the ground beef with cooked, shredded chicken for a lighter variation.

Conclusion

This Easy Mexican Pasta Shells with Ground Beef is the perfect blend of bold, zesty flavors and comforting pasta goodness. With its one-pan simplicity, rich seasonings, and endless topping possibilities, it’s a dish that will quickly become a family favorite. Whether you’re craving a hearty dinner or looking to spice up your weeknight meals, this recipe has got you covered. Grab your skillet and dig into this fiesta of flavors!

Easy Mexican Pasta Shells with Ground Beef

A hearty, Mexican-inspired pasta dish featuring browned pasta shells, seasoned ground beef, and vibrant flavors from serrano chiles, Rotel, and a medley of seasonings. Perfect for a quick and satisfying dinner.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Pasta
Cuisine Mexican-American
Servings 6 portions
Calories 400 kcal

Ingredients
  

  • 1.5 lbs ground beef
  • 1 clove garlic minced
  • black pepper to taste
  • Sazon Perfecta seasoning to taste
  • 2 cups medium-size pasta shells uncooked
  • 0.25 cup oil
  • 4 cups water
  • 2 tbsp Knorr chicken bouillon granulated
  • 4 tbsp Knorr tomato bouillon granulated
  • 3 serrano chiles diced
  • 0.5 onion chopped
  • 1 can Rotel diced tomatoes and green chilies
  • chopped cilantro a handful
  • garlic powder to taste
  • onion powder to taste
  • 2 packets red Sazon seasoning
  • 1 bay leaf

Instructions
 

  • In a skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks. Add minced garlic, black pepper, and Sazon Perfecta seasoning. Cook until browned, then drain excess grease and set aside.
  • In a deep skillet, heat oil over medium-high heat. Add the pasta shells and stir continuously until golden brown to enhance their flavor.
  • Add the drained ground beef back into the skillet with the browned pasta shells. Mix together until well combined.
  • Pour in water, chicken bouillon, tomato bouillon, diced serrano chiles, chopped onion, Rotel, chopped cilantro, garlic powder, onion powder, red Sazon seasoning, and the bay leaf. Stir well to combine.
  • Cover the skillet and cook over medium-high heat for 15–20 minutes, stirring occasionally to prevent sticking. Ensure the pasta is cooked al dente and most of the liquid is absorbed.
  • Remove the bay leaf before serving. Garnish with extra cilantro if desired. Serve hot with optional toppings like shredded cheese, sour cream, or a squeeze of lime.

Notes

For a milder dish, use jalapeños instead of serrano chiles. This recipe pairs perfectly with a side of refried beans or a fresh salad.

Nutrition

Calories: 400kcal
Keyword ground beef pasta, Mexican pasta shells, one-pot dinner, spicy pasta
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