Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 4
Mexican Pasta Shells with Ground Beef is an insanely easy and quick dish to make. A great weeknight dinner option that is made with ground beef, garlic, pasta shells, serrano chiles, Rotel, red sazon, cilantro, and other basic ingredients. A delicious, filling meal perfect for your entire family!
Ingredients
2 c. of medium-size pasta shells
1.5 lb of ground beef
Garlic clove
3 diced serrano chiles
Sazon perfecta seasoning
¼ c. of oil
4 c. of water
4 tbsp of the granulated knorr tomato bouillon
2 tbsp of granulated knorr chicken bouillon
Half of an onion
1 can of Rotel
A handful of chopped cilantro
2 packets of the red sazon
Black pepper
1 bay leaf
Garlic and onion powder to taste
How to make Mexican Pasta Shells with Ground Beef
Step 1: Start by cooking the ground beef, chopped garlic, black pepper, and Sazon perfecta seasoning.
Step 2: In the meantime, place the brown pasta shells in a deep skillet with 1/4 c oil.
Step 3: Once the meat is done, drain the excess grease and add the ground beef mixture to the pasta shells followed by 4 c water, 2 tbsp of granulated Knorr chicken bouillon, 3 diced Serrano chiles, 4 tbsp of the granulated Knorr tomato bouillon, onion (chopped in half), a can of Rotel, a handful of chopped cilantro, 2 packets red Sazon, 1 bay leaf, garlic and onion powder (according to taste). Stir well. Put the lid on and cook over medium-high heat until the shells are al dente.
Step 4: Take the skillet off the heat and serve the Mexican Pasta Shells with Ground Beef immediately. Enjoy!
Tips:
You can omit the meat and use beans or quinoa instead to make this dish vegetarian. You can also use plant-based cheese.
For this recipe, you can use ground chicken or turkey in place of ground beef.
Feel free to add more vegetables such as black beans, diced carrots, or red onion.
Add some diced jalapeno, cayenne pepper, or red pepper flakes to spice things up.
Place any leftovers in an airtight container and store them in the fridge for up to 5 days.
To reheat the frozen Mexican pasta shell with ground beef, prep a baking dish with salsa and cheese. Reheat for about 45 to 60 minutes until bubbling and completely warmed.
Ingredients
- 2 c. of medium-size pasta shells
- 1.5 lb of ground beef
- Garlic clove
- 3 diced serrano chiles
- Sazon perfecta seasoning
- ¼ c. of oil
- 4 c. of water
- 4 tbsp of the granulated knorr tomato bouillon
- 2 tbsp of granulated knorr chicken bouillon
- Half of an onion
- 1 can of Rotel
- A handful of chopped cilantro
- 2 packets of the red sazon
- Black pepper
- 1 bay leaf
- Garlic and onion powder to taste
Instructions
Step 1: Start by cooking the ground beef, chopped garlic, black pepper, and Sazon perfecta seasoning.
Step 2: In the meantime, place the brown pasta shells in a deep skillet with 1/4 c oil.
Step 3: Once the meat is done, drain the excess grease and add the ground beef mixture to the pasta shells followed by 4 c water, 2 tbsp of granulated Knorr chicken bouillon, 3 diced Serrano chiles, 4 tbsp of the granulated Knorr tomato bouillon, onion (chopped in half), a can of Rotel, a handful of chopped cilantro, 2 packets red Sazon, 1 bay leaf, garlic and onion powder (according to taste). Stir well. Put the lid on and cook over medium-high heat until the shells are al dente.
Step 4: Take the skillet off the heat and serve the Mexican Pasta Shells with Ground Beef immediately. Enjoy!
Notes
You can omit the meat and use beans or quinoa instead to make this dish vegetarian. You can also use plant-based cheese. For this recipe, you can use ground chicken or turkey in place of ground beef. Feel free to add more vegetables such as black beans, diced carrots, or red onion. Add some diced jalapeno, cayenne pepper, or red pepper flakes to spice things up. Place any leftovers in an airtight container and store them in the fridge for up to 5 days. To reheat the frozen Mexican pasta shell with ground beef, prep a baking dish with salsa and cheese. Reheat for about 45 to 60 minutes until bubbling and completely warmed.
