by Middleeastsector

Mexican pasta shells with ground beef are super-duper easy to prepare, made from ground beef, garlic, pasta shells, serrano chiles, rotel, red sazon, cilantro and other ingredients to make a savory perfect taste.

Mexican pasta shell with ground beef is a delicious recipe, it can be made ahead of time if you like. Anyone can make this recipe because it is very easy to prepare. The total time to prepare and cook this recipe is less than an hour, so in just a few minutes, you have this goodness in your mouth.

You can make this recipe vegetarian by removing the meat entirely and using black beans or quinoa instead.

You can also make it vegetarian by omitting the meat and using a plant-based cheese
You can substitute the ground beef for ground chicken or ground turkey for a better protein option.
You can add more veggies, that is, black beans, diced carrots, or red onion.
You can spice it up with some diced jalapeno, cayenne pepper, or red pepper flakes.
You can store leftovers in an airtight container for up to 5 days in the fridge, you can have it all to yourself during the busy week.
You can reheat the frozen Mexican pasta shell with ground beef by preparing the baking dish with salsa and cheese for about 45-60 minutes or more until warmed through and bubbling.

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1.5 Pound of ground beef
Garlic clove
Black pepper
Sazon perfecta seasoning.
2 cups of medium-size pasta shells
¼ cup of oil
4 cups of water
2 tablespoons of granulated knorr chicken bouillon
4 tablespoons of the granulated knorr tomato bouillon
3 diced serrano chiles
Half of an onion
1 can of Rotel
A handful of chopped cilantro
Garlic and onion powder to taste
2 packets of the red sazon
1 bay leaf


Step 1:
Cook the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning. While the meat is cooking, prepare a deep skillet and put the brown pasta shells in ¼ cup of oil.
Step 2:
Drain the grease from your ground beef and add the meat to the pasta shells. Then add 4 cups of water, 2 tablespoons of granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tablespoons of the granulated knorr tomato bouillon, chop in a half of an onion, a can of Rotel, a handful of chopped cilantro, 2 packets of the red Sazon, one bay leaf, and add garlic and onion powder according to your taste.
Step 3:
Stir the mixture, cover and allow to cook on medium-high until your shells are al dente.
Step 4:
Remove from the heat and serve!

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