Ingredients

Sopita

• 1 pound of pasta shells
• 1 pound ground beef
• 1 tsp garlic salt
• 1 tsp onion powder
• 1/2 tsp cumin
• 1-2 zucchini 
• 4 roma tomatoes
• 1/3 onion 
• 1 jalapeño or serrano
• 2 tbsp chicken bouillon
• 10 cups of water
• Salt to taste 

Tacos Dorados

• Corn tortillas
• Queso fresco
• Pickled jalapeño 
• Neutral oil (1-2 cups)

Toppings

• Crema
• Queso fresco

Instructions

1. In a large pot over medium heat, pour in about 2 tbsp of oil. Add shells to pot. Constantly stir and toast shells until golden brown. 
2. In another pan, brown and cook ground beef. Add in garlic salt, onion powder, and cumin. Set aside
3. Wash and cut up zucchini. Set aside
4. In a blender add in 3 cups of water, tomatoes, onion, and jalapeño, and chicken bouillon.
5. Once shells are golden add in your blended tomato mixture, stir for a couple minutes. Then add in ground beef, and zucchini. Add the rest of your water, taste for salt. You can salt with more chicken bouillon or plain salt. 
6. Bring to a simmer until noodles are cooked through. About 10 min.
7. While that is cooking add in about 1/2 inch of neutral oil to a pan. 
8. Take however many tortillas (tacos dorados) you’ll be serving and fold a towel around them. Place the wrapped up tortillas into the microwave and microwave for 30 seconds to 1 min.
9. Cut up queso fresco into French fry looking pieces, and do the same with your jalapeño.
10. Take a tortilla out of the towel and at the bottom place your cheese and jalapeño, and roll it upwards making your rolled taco.
11. Once oil is hot (medium to medium high) place rolled taco in oil. Fry until golden on each side. Set on cooling rack. 
12. Serve soup and tacos together, top soup with queso fresco and Mexican Crema.
13. Enjoy!