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.
Ingredient Notes & Substitutions
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