1 tbsp olive oil 1 medium onion diced 1 14 oz can fire-roasted tomatoes 3 garlic cloves minced 2 small (150 g) carrots peeled and diced 1 medium (135 g) potato peeled and diced 1 tsp oregano dried 1 tsp ground cumin 1 tsp smoked paprika Red pepper flakes to taste 2 bay leaves (optional) 2 cups vegetable broth 2 14 oz cans pinto beans drained and rinsed Salt and pepper to taste
1 (1lb) box medium pasta shells 1lb ground beef 2 (10oz) cans tomato soup 2 cups shredded cheddar 1 cup shredded mozzarella 1/2 cup water garlilc, salt & pepper to taste
Russet Potatoes- These have the best consistency for baking as they can get crisp on the outside and remain soft on the inside. Oil- Olive, Vegetable, or Canola all work fine. Cheddar Cheese- Shred your own from a block at home for best results. I like to use Cabot. Bacon- High-quality bacon is a must. Italian Seasoning– Or just oregano. Green Onions– To garnish Sour Cream– For Dipping.
Do It And How 