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.
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
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