This might be a very simple recipe but it’s also very easy to eat! Made with basic staples, most of which you will already have in your pantry, refrigerator or cupboards, this green chili beef includes potatoes as well as pasta shells to make it hearty and filling.
The sauce is a tasty blend of tomato sauce, onion, roasted green chili pepper, garlic, and chicken bouillon. Green chilies don’t tend to be that spicy but if you prefer your Mexican recipes with a bit of a kick, you can increase the amount or use something spicier such as serrano peppers.
Something else you’ll like is that this is a one-pot dish. Apart from roasting the chili in the oven (which you don’t have to do anyway if you’re going to use canned) everything just goes into the same pot and cooks to perfection. It’s ready when the pasta shells are tender.
Why You’ll Love the Recipe:
This incredibly easy recipe is spicy, savory and delicious. It’s made using ground beef, vegetables and a simple sauce, and it makes a wonderful dinner on a busy weeknight.
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How to Serve It:
Enjoy this dish served hot with some tortillas or crusty bread on the side. Another idea is to omit the potatoes from the dish and instead serve a baked potato on the side topped with sour cream and green onions.
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later if you want.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions:
Use a different pasta shape if preferred, or make this using ground pork instead of ground beef.
Green Chile Shells With Ground Beef
Ingredients
- ½ pound ground beef
- ½ diced small yellow onion
- 2 tablespoons canola or olive oil
- 1 peeled roasted green chili pepper
- 2 teaspoons chicken bouillon powder
- 14- ounce can tomato sauce
- 1½ cups small pasta shells
- 1 minced garlic clove
- Salt and black pepper to taste
- ½ cup peeled chopped potato
Instructions
- Brown the ground beef in oil in a large pot.
- Add the uncooked pasta shells and onion, along with the garlic, and cook for 2 minutes.
- Next add the tomatoes and then 2½ cups of water, salt, pepper, and bouillon powder.
- Add the potatoes and chili and bring the mixture to a boil.
- Cover and simmer for 20 minutes or until the pasta is tender.
- Taste and add more seasonings if necessary and serve hot.
- Enjoy!
