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
see too next page
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