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Pasta Shells With Ground Beef Recipe

Pasta Shells With Ground Beef

A hearty one-pan dinner of toasted pasta shells simmered with seasoned ground beef, Rotel, serrano chiles and tomato bouillon broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican-American
Servings 6 servings
Calories 520 kcal

Ingredients
  

For the Beef

  • 1.5 lb ground beef 80/20 works best
  • 1 clove garlic minced
  • black pepper to taste
  • Sazon Perfecta seasoning to taste

For the Pasta and Broth

  • 2 cups medium pasta shells
  • ¼ cup oil vegetable or avocado
  • 4 cups water
  • 2 tbsp granulated Knorr chicken bouillon
  • 4 tbsp granulated Knorr tomato bouillon

Add-Ins and Seasoning

  • 3 serrano chiles diced, seeds removed for less heat
  • ½ onion chopped
  • 1 can Rotel diced tomatoes and green chiles 10 oz, undrained
  • 1 handful fresh cilantro chopped, plus more to garnish
  • garlic powder to taste
  • onion powder to taste
  • 2 packets red sazon
  • 1 bay leaf

Instructions
 

  • In a large skillet over medium heat, cook the ground beef with the minced garlic, black pepper and Sazon Perfecta, breaking it apart as it browns. Cook until no pink remains, then drain the excess grease and set the beef aside.
  • In a deep skillet or saute pan, heat the oil over medium heat. Add the dry pasta shells and stir frequently until they turn light golden and smell nutty, about 4 to 6 minutes. Do not walk away, they go from golden to burnt quickly.
  • Return the cooked beef to the skillet with the toasted shells. Pour in the water, then stir in the chicken bouillon, tomato bouillon, serrano chiles, onion, Rotel with its juices, cilantro, red sazon packets and the bay leaf.
  • Add garlic powder and onion powder to taste and stir well. Cover and cook over medium-high heat, stirring occasionally, until the shells are al dente and most of the liquid has been absorbed, about 15 to 20 minutes. Add a splash of water if it dries out before the pasta is tender.
  • Remove the bay leaf, take the pan off the heat and let it sit uncovered for 5 minutes so the sauce thickens around the shells. Spoon into bowls and top with extra cilantro and a squeeze of lime.

Notes

Toasting the pasta is what gives this dish its signature nutty depth, so try not to skip it. Pasta brands absorb liquid differently, so check at the 15 minute mark and add water a splash at a time if needed.

Nutrition

Calories: 520kcalCarbohydrates: 30gProtein: 27gFat: 31gSaturated Fat: 10gCholesterol: 85mgSodium: 1180mgFiber: 3gSugar: 4g
Keyword ground beef pasta, one pan pasta, pasta shells with ground beef
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