This isn’t just another beef-and-pasta dish—it’s a vibrant fusion of Tex-Mex and Caribbean flavors. Inspired by traditional arroz con carne and Latin pantry staples, this skillet recipe skips boiling the pasta separately and instead toasts it with oil before simmering everything together. The result? Tender shells infused with savory broth, juicy seasoned beef, and a touch of heat—all in one pot.
Perfect for:
- Busy weeknights
- Family-friendly meals
- Freezer-to-table dinners
- Spicing up your usual ground beef routine
Ingredients
For the Skillet Base
- 1½ lbs (680g) ground beef (80/20 blend recommended)
- 2 cups (about 7 oz / 200g) medium or large pasta shells (uncooked)
- ¼ cup (60ml) vegetable or olive oil
- 4 cups (950ml) water
For the Flavor Builders
- 1 onion, halved and sliced (~1 cup)
- 2 cloves garlic, minced
- 1–3 serrano peppers, finely chopped (adjust to spice preference)
- 1 tbsp Sazón Perfecta seasoning (or Sazón Goya packet)
- 1 packet Rutile (likely meant: “Arroz Rojo” seasoning mix or tomato-based rice blend—see note below)
- 2 tsp Knorr Granulated Chicken Stock
- 4 tsp Knorr Granulated Tomato Bouillon (or tomato paste + broth powder)
- 1 bay leaf
- 1 small handful fresh cilantro, chopped (~¼ cup)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
✅ Optional upgrades:
- ½ cup frozen peas or corn
- 1 tbsp tomato paste for deeper richness
- ½ cup shredded cheese on top before serving
Step-by-Step Instructions
1. Brown the Ground Beef
In a large deep skillet or Dutch oven over medium-high heat:
- Add ground beef, minced garlic, black pepper, and Sazón Perfecta.
- Cook 5–7 minutes, breaking apart the meat, until browned and cooked through.
- Drain excess fat if desired and set aside.
2. Toast the Pasta Shells
In the same skillet:
- Heat ¼ cup oil over medium heat.
- Add dry pasta shells and toast 3–5 minutes, stirring frequently, until golden and fragrant—like browning rice.
3. Combine & Simmer
To the toasted pasta, add:
- Cooked ground beef
- 4 cups water
- Knorr chicken stock, tomato bouillon, serrano peppers, onion slices, cilantro, garlic powder, onion powder, bay leaf, and Rutile packet (if using a seasoning blend like Arroz Rojo).
Stir well to combine.
4. Cook Until Tender
- Bring mixture to a boil over medium-high heat.
- Once boiling, reduce heat to medium-low, cover, and simmer 15–20 minutes, stirring occasionally, until:
- Pasta is al dente
- Liquid is mostly absorbed
- Sauce is thick and creamy
5. Rest & Serve
- Remove from heat. Discard bay leaf.
- Let rest 3–5 minutes—this helps flavors settle.
- Stir in extra chopped cilantro if desired.
Serve hot as a full meal.
You Must Know
- Toast the pasta —this technique builds depth and keeps texture intact.
- Use real Sazón —it adds color and authentic flavor (contains annatto, coriander, garlic).
- Adjust heat carefully —serranos vary in spiciness; remove seeds for milder taste.
- Don’t overcook —pasta continues to absorb liquid off the heat.
- Tastes better the next day! Reheats beautifully with a splash of broth.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove (best texture) or microwave (quick fix).
- Freeze for up to 3 months —thaw overnight before reheating.