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Creamy beef and shells

• INGREDIENTS:

1.5 pounds ground beef

3 cloves garlic, minced

Black pepper, to taste

Sazon Perfecta seasoning, to taste

2 cups pasta shells

1/4 cup oil

4 cups water

2 tablespoons Knorr Grained Chicken Stock

4 tablespoons Knorr Grained Tomato Stock

3 serrano peppers, chopped

1/2 onion, sliced

1 packet rutile (likely refers to diced tomatoes with green chilies or a similar product)

A handful of fresh cilantro, chopped

Garlic powder, to taste

Onion powder, to taste

2 packages of red mill (unclear, possibly refers to a brand of seasoning or sauce mix like Sazon Rojo or Red Mill brand products)

1 bay leaf

• INSTRUCTIONS:

Cook the Ground Beef: In a large skillet, brown the ground beef over medium heat, adding the minced garlic, black pepper, and Sazon Perfecta seasoning. Cook until the beef is fully browned, breaking it up into small pieces as it cooks. Once done, drain the fat from the meat and set it aside.

 

Brown the Pasta: While the beef is cooking, heat 1/4 cup of oil in a deep skillet over medium heat. Add the pasta shells and cook, stirring frequently, until they are golden brown, similar to how you would brown rice or orzo. This step enhances the flavor of the pasta.

Combine the Meat and Pasta: After browning the pasta, add the cooked ground beef to the skillet with the pasta. Stir to combine the meat with the pasta.

Add the Broth and Seasonings: Pour in 4 cups of water, then add the Knorr Grained Chicken Stock, Knorr Grained Tomato Stock, and the chopped serrano peppers. Stir in the sliced onion, rutile (diced tomatoes with green chilies), chopped cilantro, and bay leaf. Season with garlic powder, onion powder, and any additional Sazon Rouge or similar seasoning as needed.

Cook the Pasta: Stir everything together, making sure the pasta is fully submerged in the liquid. Cover the skillet with a lid and cook over medium-high heat until the pasta is tender and has absorbed most of the liquid, about 15-20 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.

Finish and Serve: Once the pasta is cooked and the sauce has thickened, remove the bay leaf and discard it. Taste and adjust seasoning if necessary. Serve the Mexican Pasta with Ground Beef hot, garnished with extra cilantro if desired

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