Brilliant pasta consists of braised beef, warm spices, and a little chile with a mellow undertone. The ingredients come together in a manner to let the flavors have more breadth, in flavors well defined. It is rounded up with a broth full of finely-cut tomatoes, cilantro, Rotel and serrano chiles, bringing the pleasure of a whole weeknight dinner from a simple, one-pan dish. Sprinkle and serve with fresh cilantro and other favorite toppings inspired.
Why You’ll Love This Recipe
Easy Mexican Pasta Shells are beef-loaded amazingness, conducted in all its goodness with a touch of spice. Just right for a mid-week dinner and want to serve as a bigger side for a gathering. Think pasta shells from start to green and rolling them about carefully until crisping up then adding to a beefy seasoned ground beef, tomatoes and chilies, and aromatic spice. This is a one pot so delicious food, full with beautifully cute elements.
Key Ingredients
Ground beef: That’s a very hearty base with flavorful taste.
Pasta shells: Medium-sized shells toast really beautifully and hold onto all the flavorful broth.
Serrano chiles: They add a spicy kick to the other ingredients. Amount adjusted according to the hotness you want.
Bouillon-Chicken and Tomato Powder: The bouillon brings depth in flavor with every mouthful, while not a little, but very, much greater need to include it.
Rotel (Diced Tomatoes and Green Chilies): The whole can adds a tangy, spicy flavor and sweet taste to it.
Cilantro: Freshly fragrant, it introduces brightness together with a shy citrus hint to balance the spices.
Sazon and Bay Leaf: Infuse this dish with layers of savory earthiness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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 particular Mexican pasta dish in itself already fills one as a complete meal on its own, but there are always side and top elements to enhance or complete the flavors.
Topping: Shredded cheese, a dollop of sour cream, avocado slices, a splash of lime juice.
Side Salad: Crisp, fresh salad in a tangy lime vinaigrette complements the hearty flavors.
Tortilla Chips: Add with guacamole or salsa and some chips for the crunch factor.
Beans: Add some refried beans or black beans for more protein and texture as a side.
Storage Tips
Refrigeration: Leftovers kept in the refrigerator in airtight containers can last for a maximum of three days.
Reheat: Heat on medium fire to regain overrun, adding some water or broth if necessary. Another method involves heating in small serving pieces in the microwave.
Freezing: Freeze cooled portions in freezer-save containers for up to three months. Overnight frost in the fridge, then reheat.
Variations
Vegetarian Option: Replace the ground beef with plant-based meat or add extra vegetables like zucchini, corn, or black beans.
Cheesy Pasta: Stir in shredded cheddar or Monterey Jack cheese during the finishing minutes of cooking to end up with a creamy and cheesy version.
Extra Spiced: Incorporate diced jalapeños or a pinch of cayenne pepper for added kick.
Low-Carb Replacement: Use pasta shells substituted by cauliflower florets cooked or zucchini noodles for keto-compliant exchange.
Chicken Option: Replace ground beef with cooked, shredded chicken for lighter flavoring.
Conclusion
This Simple Mexican Pasta Shells with Ground Beef is made up of bold, zesty flavors and heart-appeasing pasta. Lifting the lid on its one-pan execution, its rich seasonings, and endless topping possibilities, this recipe is one that is sure to drag a family into being favorites. From dinner if you want a hearty platter or a simple way to jazz up your dinners during the week, the recipe does it. Just get prepared with the skillet and its dished recipe with a fiesta of flavors.
Easy Mexican Pasta Shells with Ground Beef
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.
