Pasta Shells with Ground Beef

 Ingredients

• 1½ pounds ground beef

• ¼ cup olive oil

• ½ yellow onion, chopped

• 3 serrano chili peppers, minced

• 1 (10 oz) can Rotel tomatoes

• 4 cups water

• 2 cups uncooked medium pasta shells

• 4 tablespoons granulated tomato broth (e.g., Tomato Bouillon)

• 2 tablespoons granulated chicken broth (e.g., Chicken Bouillon)

• Sazon Perfecta or Red Sazon, to taste (start with 1 packet or 1 tbsp)

• 1 bay leaf

• Garlic powder, to taste

• Onion powder, to taste

• Black pepper, to taste

• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta: In a large pot of salted water, cook the pasta shells for 5 minutes (they will be very al dente). Drain and set aside.

2. Brown the Beef: In a large skillet or Dutch oven over medium-high heat, cook the ground beef until no longer pink. Drain any excess grease and return the beef to the pan.

3. Sauté Aromatics: Reduce heat to medium. Add the olive oil, chopped onion, and minced serrano peppers to the beef. Sauté for 3-4 minutes until the onion begins to soften.

4. Season and Simmer: Stir in the Sazon, black pepper, garlic powder, and onion powder. Add the undrained can of Rotel tomatoes, water, tomato broth, chicken broth, and the bay leaf. Stir well and bring to a gentle boil.

5. Combine and Finish: Add the par-cooked pasta shells to the skillet. Stir to combine. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

6. Serve: Discard the bay leaf. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve hot.

Notes

• Sazon Note: Sazon Perfecta is a versatile Latin seasoning blend. If using Red Sazon (which typically contains annatto and coriander), you may wish to add additional garlic and onion powder, as Red Sazon is less all-inclusive.

• Spice Level: For a milder dish, remove the seeds and ribs from the serrano peppers before mincing, or reduce the quantity.

• Broth Granules: Granulated tomato and chicken broth (found in the international aisle) are key for authentic flavor. If unavailable, substitute with an equal amount of concentrated paste or powder, but taste and adjust salt carefully.