Ingredients:
For the Hamburger and Shells:
1 lb ground beef (or turkey)
1 onion, chopped
2 cloves garlic, minced
1 packet taco seasoning (or homemade)
1 can (15 oz) diced tomatoes (with juices)
2 cups elbow macaroni or shell pasta
2 cups beef broth (or water)
1 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
For the Tortillas:
8 small corn or flour tortillas
4 tablespoons butter, melted
Directions:
Cook the Pasta:
In a large pot, cook the macaroni or shell pasta according to package instructions. Drain and set aside.
Prepare the Hamburger Mixture:
In the same pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic; sauté until the onion is translucent.
Add the ground beef, breaking it up with a spoon. Cook until browned and fully cooked. Drain excess fat if necessary.
Add Seasoning and Ingredients:
Stir in the taco seasoning and diced tomatoes (with juices). Cook for another 2-3 minutes until heated through.
Combine Pasta:
Add the cooked pasta and beef broth to the pot. Stir to combine and let simmer for about 5 minutes until the mixture is heated through and slightly thickened. If too dry, add more broth as needed.
Stir in the shredded cheese until melted and combined. Season with salt and pepper to taste.
Prepare the Tortillas:
In a skillet over medium heat, lightly toast each tortilla for about 30 seconds on each side until warm and pliable.
Brush the warm tortillas with melted butter.
Serve:
Serve the hamburger and shells in bowls, garnished with fresh cilantro. Place the warm, buttery tortillas on the side for wrapping or dipping.
Enjoy this hearty Mexican Hamburger and Shells dish with your family! 😊🌟
