This is classic Mexican soup dish with pasta shells, ground beef, tomatoes, potato, and peppers. Garnish with sour cream, cheese, and cilantro if desired

Ingredients

• ½ pound 80/20 ground beef

• ½ white onion, diced

• ¼ bell pepper, minced

• 1 white or russet potato, diced

• 3 garlic cloves, minced

• 1 jalapeño, minced

• 1 Tbls Beef Knorr

• 10 sprigs of cilantro (optional)

• 1 Tbsp Sour Cream (optional)

• 1 Tbsp cheese, grated (opt)

• 2 Tbls bacon grease or oil

• 1 small pkg small pasta shells

• 1 can (8 oz) El Pato (yellow can) or reg tomato sauce

• 1 tiny pinch Mexican oregano

• Salt and Freshly cracked black pepper to taste

Directions

1. Add grease or oil to warmed pot on stove, low heat. Add pasta shells and toast until lightly browned. Remove pasta into side bowl.

2. Place ground beef in pot and brown through. Add onion and garlic as well as potatoes, jalapeño, and bell pepper, stirring often on low heat.

3. To an immersion blender or processor add tomatoes (canned whole can be substituted), Beef Knorr, Mexican oregano and completely pulverize. Add tomato mixture to the pot as well as water and El Pato or Canned tomato sauce. Stir well. Let simmer. Taste for seasoning and adjust. Drop Cilantro into soup for flavor.

4. When potatoes are nearly done, add previously toasted pasta to pot and cook through. When pasta is al dente, turn off heat.

5. Serve in soup bowl and garnish with sour cream, cheese and cilantro. Great served with Bean Tostadas, Guacamole or homemade tortillas!!