In a large skillet over medium-high heat, heat the olive oil and add the ground beef. Cook for about 6-8 minutes, stirring frequently, until browned and cooked through. Drain excess grease.

Stir in Sazon seasoning and black pepper to taste, mixing until evenly combined.

In a separate pot, bring 4 cups of water to a boil. Add the uncooked pasta shells and cook for 5 minutes, then drain and set aside.

Add the cooked pasta to the beef mixture along with the can of Rotel tomatoes, tomato broth, chicken broth, chopped serrano peppers, onion, garlic powder, and onion powder. Mix thoroughly.

Cover the skillet and let it simmer on low heat for about 10-15 minutes, until the pasta is tender and everything is heated through. Discard the bay leaf before serving.

Garnish with chopped fresh parsley and serve warm. Enjoy your meal with some crusty bread or a side salad!