🌮 Conchitas Con Carne
A comforting Mexican-style pasta dish made with tender ground beef, shell pasta, tomato sauce, and sautéed vegetables. Simple, hearty, and perfect for a weeknight dinner!
Ingredients
1 lb ground sirloin
2 cups uncooked shell pasta (conchitas)
4 oz tomato sauce
1/4 small onion, finely chopped
1/4 bell pepper, sliced or diced
1 tbsp vegetable or olive oil
2 cloves garlic, minced
3 cups water or beef broth
1/2 tsp ground cumin
1/2 tsp Mexican oregano
1/2 tsp chili powder, optional
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/2 cup diced tomatoes, optional
Fresh cilantro, chopped, for garnish
Instructions
Brown the beef:
Heat the oil in a large skillet or pot over medium-high heat. Add the ground sirloin and cook for 5–7 minutes, breaking it apart with a spoon, until browned. Drain excess grease if necessary.
Sauté the vegetables:
Add the chopped onion, bell pepper, and garlic. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
Toast the conchitas:
Add the uncooked shell pasta to the skillet. Stir and cook for about 2–3 minutes, allowing the shells to lightly toast. This adds extra flavor.
Add the sauce:
Stir in the tomato sauce, diced tomatoes if using, cumin, oregano, chili powder, salt, and black pepper.
Cook the pasta:
Pour in the water or beef broth and stir well. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 12–15 minutes, stirring occasionally, until the shells are tender and most of the liquid has been absorbed.
Adjust the seasoning:
Taste and add more salt, pepper, or chili powder if desired. If the pasta becomes too dry before it’s tender, add a small splash of water or broth.
Serve:
Remove from the heat and let stand for 2–3 minutes. Garnish with fresh cilantro and serve hot.
