Sopa de Conchas with Ground Beef and Taquitos

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it up, cooking until browned.

Add the diced onion to the beef and cook until softened, about 3-4 minutes.

Stir in the chopped tomatoes, garlic powder, onion powder, 1 tsp salt, pepper, and cumin. Cook for 2-3 minutes until the tomatoes begin to break down.

In a separate large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the shell pasta to the hot oil and fry, stirring frequently, until the pasta is a deep golden brown.

Transfer the toasted pasta to the pot with the ground beef mixture and stir to combine.

Pour in the water, Sazon packets, chicken bouillon, and tomato bouillon. Stir well.

Taste the broth and adjust seasoning, adding more salt if needed. Add the bunch of cilantro.

Cover the pot, bring to a boil, then reduce heat and simmer for 10-15 minutes until the pasta is tender.

While the soup simmers, prepare the taquitos. Warm the corn tortillas. Fill each with a slice of queso fresco, a slice of jalapeño, and a pinch of diced onion, then roll tightly.

In the skillet used for the pasta, add about 1/2 inch of oil and heat over medium-high. Fry the taquitos for 2-3 minutes per side until golden and crispy. Remove to a paper towel-lined plate.

Once the soup has finished cooking, turn off the heat and let it rest for 5 minutes.

Ladle the soup into bowls and garnish with crumbled queso fresco. Serve immediately with the crispy taquitos and salsa on the side.