Mexican goulash

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 al dente.

REMEMBER EVERYONE I POST THE DISHES I LIKE AND WHEN TAKING TO POT LUCKS I NEVER COME WITH ANY LEFTOVERS. SO IF MY SEASONINGS ARE TO EXTREME OR SALTY OR YOU YOU THINK THEY’RE TO MUCH THEN PLEASE FEEL FREE TO ALWAYS ALWAYS SEASON TO YOUR TASTE!!!!!!!!

By anatasia



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