Mexican Hamburger and Shells Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 lb ground beef
- 8 oz medium pasta shells
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can of diced tomatoes with green chilies
- 1 (8 oz) can of tomato sauce
- 1 packet taco seasoning
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sour cream, avocado slices, sliced jalapeños
Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside. - Brown the Ground Beef:
While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil. Once the oil is hot, add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Season with salt and pepper. Drain any excess fat. - Add Onion and Garlic:
Add the diced onion to the skillet with the beef and cook for 3-4 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning the garlic. - Season the Beef:
Sprinkle the taco seasoning over the beef and onion mixture, stirring well to coat the beef evenly. Cook for another 2 minutes to allow the flavors to meld. - Add Tomatoes and Sauce:
Stir in the diced tomatoes with green chilies (including the juice) and the tomato sauce. Mix well, ensuring the beef is thoroughly coated in the sauce. Lower the heat to medium and let it simmer for 5 minutes. - Incorporate the Corn and Beans:
Add the frozen corn and black beans to the skillet. Stir to combine and continue to cook for another 5 minutes until everything is heated through. - Combine with Pasta:
Once the corn and beans are heated, add the cooked pasta shells to the skillet. Gently stir until the pasta is well coated with the beef mixture. - Add the Cheese:
Sprinkle the shredded cheddar cheese over the top of the pasta and beef mixture. Cover the skillet with a lid and let it cook for 2-3 minutes, or until the cheese is melted and gooey. - Serve:
Once the cheese is melted, remove the skillet from the heat. Serve the Mexican Hamburger and Shells immediately. For extra flavor and presentation, top with chopped cilantro, a dollop of sour cream, avocado slices, or sliced jalapeños.
Tips:
- Make it spicier: Add some chopped jalapeños or a pinch of cayenne pepper when cooking the beef.
- Make it creamier: Stir in a few tablespoons of cream cheese or sour cream before adding the cheese on top.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
This Mexican Hamburger and Shells recipe is a crowd-pleaser that combines the flavors of tacos with the comfort of pasta. It’s easy to make, full of flavor, and perfect for a weeknight dinner.
This recipe offers a delightful mix of savory beef, tender pasta, and zesty seasonings, making it a perfect comfort food dish with a Mexican twist!
