Conchitas with Ground Beef

by

🌮 Conchitas with Ground Beef (Mexican Shell Pasta)

Ingredients (Serves 4–6)

  • 1 lb ground beef (80/20 or lean)
  • 2 cups small shell pasta (conchitas)
  • 2 tbsp vegetable oil (or olive oil)
  • ½ onion, finely chopped
  • 2 garlic cloves, minced
  • 2 Roma tomatoes, blended or finely chopped (or 1 cup tomato sauce)
  • 3 cups beef broth (or water + bouillon)
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ½ tsp chili powder (optional for a mild kick)
  • Salt and black pepper, to taste
  • Fresh cilantro or parsley, for garnish (optional)

Instructions

1. Toast the pasta

  • In a large skillet or saucepan, heat 2 tbsp oil over medium heat.
  • Add the dry shell pasta and toast, stirring frequently, until golden brown (about 5–7 minutes). Be careful — it can burn quickly once it starts to brown.
  • Remove and set aside.

2. Cook the ground beef

  • In the same pan, add the ground beef and cook over medium-high heat until browned.
  • Drain excess grease if needed.
  • Add onion and garlic, and cook until softened (about 3 minutes).

3. Add tomato base

  • Stir in blended tomatoes or tomato sauce.
  • Add cumin, paprika, chili powder, salt, and pepper.
  • Let it simmer for 2–3 minutes so the flavors combine.

4. Combine pasta and broth

  • Return the toasted conchitas to the pan.
  • Pour in beef broth, stirring well to mix everything.
  • Bring to a boil, then reduce heat to low.

5. Simmer

  • Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and the liquid is mostly absorbed. If it starts to dry out too soon, add a bit more broth or water.

6. Finish and serve

  • Taste and adjust seasoning.
  • Garnish with chopped cilantro or cheese (like Cotija or shredded cheddar, if you like).
  • Serve warm — it pairs beautifully with tortillas or a side of refried beans.

Optional Add-Ins

  • ½ cup frozen peas, corn, or diced carrots for color and texture.
  • 1 diced jalapeño for spice.
  • Top with a sprinkle of queso fresco or a dollop of sour cream.

Tips

  • Toasting the pasta is key — it adds that signature nutty flavor.
  • You can make it vegetarian by skipping the beef and using vegetable broth instead.
  • Leftovers reheat beautifully — it’s even better the next day!

Leave a Comment