Pasta Shells with Ground Beef is a savory and satisfying dish that combines the rich flavors of seasoned ground beef with tender pasta shells. This recipe marries the heartiness of beef with the aromatic blend of spices, creating a mouthwatering meal that’s both easy to prepare and immensely flavorful. The addition of serrano chiles and cilantro adds a touch of zest and freshness, while the sazon and Knorr bouillons infuse the dish with depth and complexity. Whether enjoyed as a comforting family dinner or a delightful meal for guests, Pasta Shells with Ground Beef is a classic recipe that never fails to please the palate.
Ingredients:
- 1.5 pounds of ground beef
- 1 medium clove of garlic
- Black pepper, to taste
- Sazon perfecta seasoning
- 2 cups of medium-sized pasta shells
- 1/4 cup of oil
- 4 cups of water
- 2 tablespoons of granulated Knorr chicken bouillon
- 4 tablespoons of granulated Knorr tomato bouillon
- 3 serrano chiles, diced
- 1/2 onion, chopped
- 1 can of Rotel
- A handful of chopped cilantro
- Garlic and onion powder, to taste
- 2 packets of red sazon
- 1 bay leaf
Instructions:
Brown the Ground Beef
Start by heating a large skillet over medium heat. Add the ground beef along with the chopped garlic, black pepper, and Sazon perfecta seasoning. Cook the mixture thoroughly, breaking up the meat as it cooks, until the beef is fully browned and the garlic becomes fragrant. This step builds the savory base of the dish and allows the seasonings to infuse the meat with flavor.
Brown the Pasta Shells
While the beef is cooking, heat a deep skillet or wide pan over medium heat and pour in ¼ cup of oil. Add the dry pasta shells directly to the hot oil. Stir frequently and toast the shells until they turn lightly golden, similar to the method used for preparing rice in boxed rice dishes. This step adds depth of flavor and helps the pasta hold its texture during cooking.
Combine Beef and Pasta
Once the ground beef is fully cooked, carefully drain off any excess grease to prevent the dish from becoming too heavy. Transfer the drained beef into the skillet with the toasted pasta shells, stirring gently to combine everything evenly.
Add Liquids and Seasonings
Pour in the water and add the granulated chicken bouillon and granulated tomato bouillon. Stir well to dissolve the seasonings completely. Next, add the diced serrano chiles, chopped Rotel tomatoes, half of the chopped onion, red Sazon seasoning, bay leaf, and a generous handful of freshly chopped cilantro. Sprinkle in garlic powder and onion powder, adjusting the amounts to suit your taste preference.
Simmer Until Tender
Stir all the ingredients together until evenly combined. Cover the skillet with a lid and allow the mixture to cook over medium-high heat. Let it simmer until the pasta shells absorb the liquid and become tender, stirring occasionally to prevent sticking and ensure even cooking.
Final Touches and Serve
Once the pasta reaches your desired texture and the flavors have fully developed, remove the bay leaf and give the dish a final stir. Taste and adjust seasoning if needed. Serve immediately while hot, garnished with extra cilantro if desired, and enjoy a rich, flavorful meal packed with comforting, bold flavor
