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Conchitas con carne picada

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Conchitas con carne picada 

2 lbs. Ground meat drain fat
1/2 onion diced
2 tbsp. oil
1 package small shells
2 tbsp. ground cumin
2 tbsp. ground garlic
2tbsp. knorr pollo
1 small can tomato sauce
6 cups water

In a pot add meat crumbles and cook until pink is gone, pull the meat out and set aside.
In the same pot add oil and add shells fry until golden browned.

Once it has browned then add cooked meat and all of the above ingredients stir well, bring to a boil and cover with a pot lid, cook for 20 minutes or until the shells are tender taste to test for tenderness, be careful not to burn yourself.

Now yes it sounds weird but trust me it really makes your Mexican pasta taste so good. I use this secret ingredient that I've never told anyone I always just give you the way I would do it, or everyone does it... but here is my secret ingredient I use for all my Mexican pasta from fideo, macaron, estrellitas, sometimes in my freshly made beans, it's Velveeta cheese yes Velveeta cheese...once your pasta is done turn off the heat and drop about 2 oz. Of Velveeta cheese mix until it dissolves.
I also add Velveeta cheese to my spaghetti meat sauce along with 1 cup of shredded cheese. There you go so the next time you make one of the Mexican pasta try it and you will love it...

I've yet to try it in the rice. I love adding black pepper to all of my foods on my plate. Mmmm


Enjoy

A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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☆♡Thanks for sharing♡☆

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