| | Directions | | Add 2 Tbsp of olive oil to medium high heated skillet, throw in the pasta and do not walk away! Stir continuously, carefully brown most sides of the shells, may take up to 3 minutes. With a slotted spoon, remove shells from pan and add to waiting bowl. Add ground chuck, chopped onions, garlic, salt, pepper, garlic powder and most important 1 1/2 tsp of ground cumin to hot pan and stir to brown. When beef is browned poor tomato sauce, water-broth mixture into pan. Since the pan is hot it will sizzle and steam don't be alarmed, add the shells, stir and season with additional salt and pepper if needed, most important serve with fresh flour tortillas. |
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| Ingredients | | - |  | 1 pound Ground chuck |
| - | | 1 or 16 ounce pkg of dried pasta inch a shape of Shells. (small or medium) (12 ounce ) |
| - | | 1/2 Chopped Yellow Onion |
| - | | 2 cloves finely chopped garlic |
| - | | 1 1/2 teaspoons ground cumin |
| - | | 1 can tomato Sauce (8 ounce can) |
| - | | 2 cups water or Beef broth |
| - | | 2 tablespoons Olive Oil |
| - | | Salt and Pepper to Taste |
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