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,
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.