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Mexican Shells and Beef Soup

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A nourishing bowl of Mexican Shells and Beef Soup that warms the soul with vibrant spices and hearty ingredients, perfect for chilly evenings.

Ingredients

Scale
  • 1 lb ground beef
  • 1 cup pasta shells
  • 4 cups beef broth
  • 1 can diced tomatoes
  • 1 cup corn
  • 1 bell pepper, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Browning the Beef: In a large pot, brown the ground beef over medium heat until fully cooked. Be sure to drain any excess fat.
  2. Sautéing the Vegetables: Add the diced onion, minced garlic, chopped bell pepper, and corn. Sauté until the vegetables are tender, about 5 minutes.
  3. Mixing the Base Ingredients: Stir in diced tomatoes, beef broth, cumin, chili powder, salt, and pepper. Bring to a boil.
  4. Adding the Pasta Shells: Once boiling, add the pasta shells and cook according to package instructions until tender.
  5. Final Touches and Serving: Serve hot, garnished with fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Don’t skip draining the grease for better flavor.

Nutrition

Find it online: https://lunarecipez.com/mexican-shells-and-beef-soup/

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