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Mexican Shells and Beef Soup

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A comforting soup combining ground beef, zesty spices, and chewy pasta shells in a savory broth.

Ingredients

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

Instructions

  1. Brown the ground beef in a large pot over medium heat until cooked through and no longer pink.
  2. Add the chopped onion and minced garlic, stirring until the onions are soft and translucent.
  3. Stir in the can of diced tomatoes, beef broth, chili powder, cumin, and corn until well combined.
  4. Increase the heat and bring the pot to a vigorous boil.
  5. Add the pasta shells and cook according to package instructions, around 8-10 minutes, until al dente.
  6. Season with salt and pepper to taste and let the flavors meld together.
  7. Ladle into bowls and garnish with fresh cilantro before serving.

Notes

Pairs well with crusty bread or warm tortillas. Store leftovers in an airtight container for up to 3 days.

Nutrition

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

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