When you want a comforting yet budget-friendly meal that comes together quickly and packs a punch of flavor, look no further than this Creamy Beef and Shells – Mexican Style Delight. This dish combines tender ground beef with pasta shells simmered in a rich, creamy sauce bursting with Mexican-inspired spices and fresh ingredients. Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, or anytime you crave a satisfying bowl of hearty pasta with a twist.
Why This Recipe Works
This recipe is a smart balance of quick-cooking pasta, rich beef, and a medley of vibrant flavors from serrano peppers, Rotel tomatoes, fresh cilantro, and traditional Mexican seasonings. The browning of pasta shells in oil before cooking gives the dish a nutty depth reminiscent of rice pilaf, while the combination of chicken and tomato stock enhances the sauce’s umami complexity. The bay leaf adds subtle aromatic notes that tie the flavors together perfectly.
Ingredients Overview and Substitutions
Let’s break down the ingredients to understand their role and possible alternatives.
Ground Beef (1.5 pounds)
Ground beef is the protein base, offering richness and texture. Choose lean ground beef (85% lean or higher) for a healthier option without sacrificing flavor. You can substitute ground turkey or chicken for a lighter meal.
Garlic (1 clove, minced)
Fresh garlic provides an aromatic foundation. Minced garlic releases more flavor than whole cloves and blends seamlessly into the sauce. Garlic powder can be used in a pinch, but fresh is best.
Black Pepper (1/4 teaspoon)
Enhances the dish with mild heat and earthiness.
Sazon Perfecta Seasoning (1 teaspoon)
A flavorful Latin seasoning blend typically containing coriander, cumin, achiote, garlic, and salt. It adds vibrant color and complexity. If unavailable, use a mix of ground cumin, garlic powder, paprika, and a pinch of salt.
Pasta Shells (2 cups)
Medium pasta shells work well to hold onto the creamy sauce inside their curved shape. You can substitute with other short pasta like elbow macaroni, rotini, or penne.
Oil (1/4 cup)
Used for browning the pasta shells to add flavor and a slightly toasted texture. Canola or vegetable oil works well, but olive oil adds a different but pleasant dimension.
Water (4 cups)
The cooking liquid that hydrates the pasta shells and blends with the stock powders to create the creamy sauce.
Knorr Granulated Chicken Stock (2 tablespoons) & Tomato Stock (4 tablespoons)
These powders enrich the broth with deep chicken and tomato flavor. If you don’t have these, substitute with chicken broth and tomato paste, adjusting quantities to taste.
Serrano Peppers (3 cubes)
Adds authentic Mexican heat. Adjust the amount to suit your heat tolerance. Fresh serrano peppers chopped finely can replace the cubes.
Onion (1/2 sliced)
Adds sweetness and texture. Yellow or white onion works best.
Rotel (1 packet)
Canned diced tomatoes with green chilies bring acidity and a mild spicy kick. Fresh tomatoes and jalapeños can be used instead.
Coriander (cilantro) (1 handful, chopped)
Provides fresh, citrusy notes to finish the dish.
Garlic Powder & Onion Powder (1/4 teaspoon each)
Adds extra savory depth to the sauce.
Red Mill (2 packages)
Presumably a cornmeal or masa harina product used here for thickening or texture. If unavailable, use finely ground cornmeal or a small amount of cornstarch slurry to thicken.
Bay Leaf (1)
Infuses the dish with aromatic, herbal flavor.
Step-By-Step Directions
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula. When beef starts to brown, add minced garlic, black pepper, and Sazon Perfecta seasoning. Stir well and cook until beef is fully browned and fragrant. Drain any excess fat and set aside.
Step 2: Brown the Pasta Shells
In the same skillet, add 1/4 cup oil and heat over medium. Add dry pasta shells and toast them, stirring frequently to prevent burning. This browning process gives the pasta a subtle nutty flavor and a firmer texture.
Step 3: Combine Beef and Pasta Shells
Return the cooked ground beef to the skillet with the browned pasta shells, stirring to mix evenly.
Step 4: Add Liquids and Seasonings
Pour in 4 cups of water. Add 2 tablespoons Knorr Granulated Chicken Stock and 4 tablespoons Knorr Granulated Tomato Stock. Toss in serrano pepper cubes, sliced onion, Rotel, chopped coriander, garlic powder, onion powder, Red Mill packages, and bay leaf. Stir everything thoroughly.
Step 5: Simmer Until Pasta is Tender
Bring the mixture to a boil, then reduce heat to medium-low. Cover and let simmer until the pasta is tender and the sauce has thickened—about 20-25 minutes. Stir occasionally to prevent sticking.
Step 6: Final Touches and Serve
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with extra fresh cilantro if desired. Serve warm in bowls for a filling meal.
Prep and Cooking Time
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Preparation Time: 10 minutes
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Cooking Time: 20-25 minutes
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Total Time: Approximately 30-35 minutes
Nutritional Information
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Calories: Approximately 600 per serving
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Protein: High (mainly from ground beef)
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Carbohydrates: Moderate (pasta shells and Red Mill)
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Fat: Moderate (from beef and oil)
For a healthier twist, choose lean ground beef, reduce oil, or use whole wheat pasta shells.
Serving Suggestions
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Serve with a crisp green salad tossed with lime vinaigrette to balance the richness.
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Add a side of Mexican street corn or simple guacamole for extra flavor layers.
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Pair with warm tortillas or crusty bread to soak up the creamy sauce.
Variations and Customizations
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Vegetarian Version: Swap beef for sautéed mushrooms, black beans, or lentils. Use vegetable broth instead of chicken stock.
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Spicy Upgrade: Add extra serrano peppers or jalapeños, or a dash of cayenne powder.
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Cheesy Addition: Stir in shredded cheddar or Monterey Jack cheese just before serving for added creaminess.
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Creamy Version: Add a splash of heavy cream or sour cream at the end for a richer sauce.
Tips for Success
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Browning the pasta shells in oil before simmering enhances flavor and prevents mushiness.
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Drain excess fat after cooking beef for a less greasy dish.
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Stir occasionally while simmering to avoid sticking or burning.
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Adjust seasoning towards the end to balance flavors.
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Use fresh herbs to brighten the dish.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe in advance?
A: Yes! It reheats well and flavors often deepen overnight. Store in airtight containers and reheat on the stove or microwave with a splash of water.
Q: What can I substitute for Knorr stock powders?
A: Use homemade or store-bought chicken broth and add tomato paste for tomato flavor. Adjust seasoning to taste.
Q: Is this recipe gluten-free?
A: No, it uses regular pasta shells. Substitute with gluten-free pasta to make it gluten-free.
Q: Can I freeze leftovers?
A: Yes, freeze in portioned containers for up to 3 months. Thaw in the fridge before reheating.
Conclusion
This Creamy Beef and Shells – Mexican Style Delight recipe is a versatile, quick, and tasty meal that will please the whole family. Its rich flavors, ease of preparation, and adaptability make it a reliable go-to dinner. Whether you’re cooking for busy weeknights or meal prepping for the week, this dish checks all the boxes for comfort, convenience, and deliciousness.