Conchitas - Mexican Goulash

Pam

1 lb. ground beef

Dash garlic

Dash chili powder

Dash cumin

Salt and Pepper

Olive oil

3 cups small pasta shells

½ cup diced onions

3 cloves chopped fresh garlic

1 Tbsp Vegetable Better Than bouillon

1 Tbsp chicken Better Than bouillon

1 ½ tsp cumin

1 ½ tsp chili powder

8 oz can tomato sauce

14 oz can diced tomato with the juice

Boiling water enough to cover contents of the pot

2 Serrano peppers for heat (optional)

1. Brown 1 Lb of ground beef with some fresh garlic, chili powder, and cumin (I just do some sprinkles on top of meat) and a little salt and pepper then set aside.

2. In same pan add some olive oil then brown 3 cups of shells for a few minutes until toasted a little.

3. Add in diced onions and chopped garlic and sauté until translucent. Add the chopped Serrano peppers if using.

4. Add ground beef back to pan

5. Stir in 1 Tbsp each of chicken and vegetable Better than Bouillon.

6. Add cumin, chili powder, tomato sauce and the diced tomatoes with their juice.

7. Add enough boiling (or super hot) water to cover.

8. Mix it well and bring to a simmer, then cover and turn to low heat. Cook until shells are soft and have absorbed most of the liquid (10 to 15 minutes). Stir it at least once while cooking so it doesn’t stick on the bottom.

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