Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 4
This is one of the best Mexican dishes I’ve made! Packed with amazing flavors, tons of melted cheese, and the best Mexican Stuffed Shells with Ground Beef! Make sure to give this wonderful dish a try soon.
Ingredients
Half of an onion
Garlic clove
1.5 lb of ground beef
Sazon perfecta seasoning
2 c. of medium-size pasta shells
2 tbsp of granulated knorr chicken bouillon
4 tbsp of the granulated knorr tomato bouillon
3 diced serrano chiles
¼ c. of oil
4 c. of water
1 can of Rotel
A handful of chopped cilantro
2 packets of the red sazon
1 bay leaf
Black pepper
Garlic and onion powder to taste
How to make Mexican Pasta Shells with Ground Beef
Step 1: Start to cook the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning.
Step 2: In the meantime, brown the pasta shells in a deep skillet with ¼ c. oil.
Step 3: Before adding the ground beef to the pasta shells, drain the grease first. Then, pour in 4 c. of water and add 2 tbsp granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tbsp granulated knorr tomato bouillon. Next, add the onion, Rotel, chopped cilantro, 2 packets of red Sazon, 1 bay leaf, garlic, and onion powder. Then, season according to taste.
Step 4: Stir well and put the lid on. Cook over medium-high heat until the shells are al dente.
Step 5: Take off the heat and serve the Mexican Pasta Shells with Ground Beef right away. Enjoy!
Tips:
You can omit the meat and use black beans or quinoa instead to make this recipe vegetarian. Or use plant-based cheese to replace the meat.
For a better protein option, use ground chicken or ground turkey in place of ground beef.
If desired, you can add more veggies such as black beans, diced carrots, or red onion.
If you want to spice this dish up, use some diced jalapeno, cayenne pepper, or red pepper flakes.
In an airtight container, keep any leftovers and store them in the fridge for up to 5 days.
Prepare a baking dish with salsa and cheese to reheat the frozen Mexican pasta shell with ground beef for about 45 to 60 minutes until bubbling and completely warmed.