Mexican goulash

I learned to make this dish from a sweet little Mexican lady, she called it Conchitas because of the shape of the pasta. It’s very much like a goulash but with a Mexican flare.

I brown a pound and a half of ground beef with chopped garlic, black pepper, and sazon perfecta seasoning.

While the meats is cooking in a deep skillet brown 2 cups of medium size pasta shells in 1/4 cup of oil.

Just as you would brown rice a roni.

Now drain the grease from your ground beef and add the meat to the pasta shells.

I add 4 cups of water 2 tablespoons of granulated knorr chicken bouillon, and 4 tablespoons of the granulated knorr tomato bouillon, 3 diced serrano chiles, chop half of an onion, a can of rotel, a handful of chopped cilantro, garlic and onion powder to taste 2 packets of the red sazon, and one bay leaf.

Stir and cover cook on medium high until you shells are aldente.