30-Minute Creamy Beef and Shells

A rich, one-pan meal that combines savory ground beef, tender pasta shells, and a bold, tomato-infused broth seasoned with Latin spices. This quick-cook casserole-style dish brings together garlic, Sazón, serrano peppers, and cilantro for a comforting, flavor-packed dinner ready in under 30 minutes—no oven needed!

Why You’ll Love This Recipe

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.

Ingredient Notes & Substitutions

Serving Suggestions

• Serve family-style in the skillet for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pair with black beans, cornbread, or a crisp slaw.

Cultural Context

Inspired by Latin American one-pot meals like arroz con gandules, Dominican moro, and Puerto Rican guisados, this recipe celebrates bold seasonings, simplicity, and the joy of cooking with what you have. Found on busy kitchen tables across the Caribbean and U.S. Latino households alike, it honors tradition while embracing convenience.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two pans or work in batches.
• Want more creaminess? Stir in ¼ cup sour cream or cream cheese at the end.
• Make ahead: Cool completely and refrigerate. Reheat with a splash of water.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use regular tomato sauce instead of bouillon?
A: Yes! Use ½ cup tomato sauce + ½ tsp bouillon or salt.

Q: Why did my pasta turn out mushy?
A: Likely overcooked or not toasted first. Watch time closely.

Q: Is this gluten-free?
A: Only if using GF-certified Sazón, bouillon, and verifying all ingredients.

Q: Can I make it in a rice cooker?
A: Absolutely! Toast beef and pasta in pan, then transfer to cooker with liquids. Cook on “rice” setting.

Q: Can I air fry leftovers?
A: Yes! Air fry at 375°F for 8–10 mins, stirring halfway.

Allergy Information

Contains: wheat (in most Sazón and pasta), eggs (in some processed meats).
Gluten-free option: Use certified GF pasta and seasoning blends.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on seasoning packets, broths, and processed ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 420
• Fat: 20g
• Saturated Fat: 7g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 4g
• Protein: 22g
• Sodium: 980mg

This skillet doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with beef, boldness, and someone who says, “Let’s make it together.”