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.