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Let me just say it: this is the dinner I make when everyone’s shuffling around the kitchen, opening and closing the fridge like it’s got the answer to world hunger, and all I want is something low-stress but a little special. These Mexican-style pasta shells with ground beef—oh my goodness, friends. It’s like wrapping everyone up in a warm, cheesy hug on a regular old Tuesday night. There’s this happy, toasty smell—tomatoes and chiles simmering away—that somehow makes you forget about whatever mess is lurking in the laundry basket. Bold flavors, the easiest one-pan process, and (my favorite part!) you’ve only got a skillet or two to clean when it’s over. Tell me that’s not music to your tired, weeknight ears.
This dish was kind of a pantry gamble that turned into a family staple. I found a half-forgotten box of pasta shells, browned up some ground beef—threw in a can of Rotel and what was left of a bunch of cilantro. Next thing you know, my crew was scraping their plates and begging me to double it the next time. Seriously, there’s just something about beefy shells holding onto all that saucy flavor… And one little bit of serrano chile? Good luck stopping at just one serving.
Why You’ll Love This Recipe
- Packed with hearty, savory ground beef and just a hint of heat—cozy doesn’t even begin to cover it.
- Big, bold flavor for only a tiny bit of effort. You brown, you simmer, and you get to add every topping your hungry heart desires (cheese! cilantro! All of it!).
- Hooray for one-pan meals: less cleanup, more time to corral everyone to the table (or just flop on the couch—no judgment here).
- Absolutely perfect for those “what are we making?!” nights but festive enough for a casual potluck or friend drop-in.
- Leftovers will be fought over. Even the picky eaters will scope out the fridge for round two.
Key Ingredients
Ground Beef: I stick with 80/20 or 85/15 for that perfect balance of flavor and a little bit of richness. If you’re trying to lighten things up, ground turkey is totally fine. (My good friend can’t get her kids to eat anything else—nobody complains!)
Pasta Shells: Medium shells hold the beef and sauce just right, but swap in elbows or penne if you’re in a pinch. Actually, I’ve even used broken-up spaghetti one night when the pantry was bare—still delicious, just a little rustic!
Serrano Chiles: These bring a pop of bright, tingly heat. You know your crew’s spice level best—one is a gentle nudge, three is a wake-up call. No serranos? Sub in a jalapeño or skip for a milder dish.
Bouillon—Chicken and Tomato Powder: These are magic for deep, savory, super-flavorful broth. If you only have chicken, add a little tomato paste for that acidity.
Rotel (Diced Tomatoes & Green Chilies): Adds tang and that hint of heat—fire-roasted is awesome, but plain works just fine!
Cilantro: Toss it in at the end for unbeatable freshness. Chopped green onions work too if cilantro isn’t your house favorite.
Sazon & Bay Leaf: Sazon gives you that little bit of secret savoriness—hints of garlic, coriander, and warm spice. Don’t forget to pull the bay leaf before you dig in (I’ve forgotten, nobody loves a surprise crunch!).
Complete list of ingredients with quantities and instructions is located in the recipe card below.
Instructions
Step 1: Brown the Ground Beef
Get a deep skillet over medium-high heat. Add your pound of ground beef and break it up with a wooden spoon. When it starts to lose the pink color, add a tablespoon of minced garlic, half a teaspoon black pepper, and about a tablespoon of Sazon Perfecta. Let it get golden and craggy—texture is flavor, so don’t rush! When it’s done, drain as much of the extra fat as you like, and set the beef aside for a sec. Take a little whiff and try not to eat a spoonful (I always sneak a bite, can’t help it).
Step 2: Brown the Pasta Shells
Pour about 1/4 cup oil into the same skillet. Add your dry pasta shells and stick close! Stir gently and toast them until they get that gorgeous, nutty gold color—maybe five minutes. Some shells will look a little toasted, which is exactly what you want (trust me, it adds so much depth and keeps your pasta from sogging out).
Step 3: Combine Beef and Pasta
Add the cooked beef back to your golden shells. Listen for that little sizzle—so satisfying. Give everything a good toss so the meat and pasta are totally mingling.
Step 4: Add Remaining Ingredients
Now the fun part! Pour in 4 cups of water, then sprinkle in 2 tablespoons Knorr chicken bouillon and 4 tablespoons Knorr tomato bouillon (I know it sounds like a lot, but it’s what gives you that crazy-good flavor). Into the pot go 2–3 diced serrano chiles (pick your heat!), 1/2 cup chopped onion, a can of Rotel, and a generous handful of chopped cilantro. I like to do a sprinkle of garlic and onion powder, those red Sazon packets, and drop in the bay leaf. Give it all a big stir. I swear, the smell will have people asking “is dinner ready yet?”
Step 5: Cook the Pasta
Cover your skillet, turn the heat to medium-high, and let it bubble away for about 15-20 minutes, stirring every so often to keep things from sticking. You want the pasta al dente and most of the liquid gone—just a few saucy pools at the bottom. If it’s looking dry, add another splash of water. And don’t get distracted with laundry (ask me about the time I scorched my favorite pan…)
Step 6: Serve and Enjoy
Take out the bay leaf—don’t forget! Spoon big helpings into bowls. Top with extra cilantro, shredded cheese, sour cream, maybe a few avocado slices or a wedge of lime. Every spoonful is zesty, beefy, and so full of flavor that you’ll want seconds (or thirds, I’m not judging at all).
This even reheats great the next day—hello, work-from-home lunch jackpot!
Serving Suggestions
- Toppings Galore: Shredded cheddar, Monterey Jack, sour cream, sliced avocado, squeeze of lime—don’t skimp! The more the merrier.
- Simple Side Salad: A crisp salad with lime vinaigrette freshens everything up.
- Tortilla Chips: Yes, you can scoop up pasta with crunchy chips. Kids and grown-ups both love it.
- Beans: Refried or black beans on the side (or even stirred right in) for an extra protein boost.
Storage Tips
Refrigeration: Leftovers keep beautifully in an airtight container—good for up to three days. Honestly, it gets even better the next day as everything melds together.
To Reheat: Warm it up in a skillet with a splash of broth or water. Or pop a bowl in the microwave with a little extra cheese if you want to treat yourself.
Freezing: Yep, you can freeze this! Let it cool, portion into containers, and stash in the freezer for up to three months. Thaw overnight and reheat gently—you’re basically dinner-ready on a busy night.
Variations
- Vegetarian: Skip the beef and try your favorite plant-based crumble, or go wild with beans and seasonal veggies (zucchini, peppers, whatever needs using up!).
- Cheesy Option: Stir in a handful (or two) of shredded cheese at the end for an ultra-creamy, gooey finish. Think comfort food, dialed up to eleven.
- Extra-Spicy: Toss in a chopped jalapeño or a pinch of cayenne if your family likes some kick.
- Low-Carb: Use cauliflower florets or zucchini noodles instead of pasta shells for a lighter spin—it’s still hearty and super satisfying!
- Chicken Swap: Got leftover shredded chicken? Toss it in for a lighter meat option that still packs in the flavor.
Conclusion
If you’re like me—chasing that sweet spot between maximum flavor and minimal drama—these simple, one-pot Mexican pasta shells with ground beef are about to become your weeknight hero. Rich, zesty, endlessly customizable (and no one’s ever sad about leftovers!). Whether you’re feeding a hungry crowd or planning for cozy leftovers, every bite gives you that warm “all is right in the world” feeling. If you make this, let me know how your crew likes it—drop me a comment or hit reply. I seriously love hearing about your kitchen adventures. Now go grab a bowl and enjoy—you deserve it!
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.
