Conchitas with Ground Beef (Print Version)
Pastas shells, ground beef, and a lively mix of spices create a bold, hearty main full of Mexican comfort.
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons olive oil
02 -
680 grams ground beef
03 -
3 cups uncooked conchas pasta shells
04 -
3 cloves garlic, minced
05 -
6 roma tomatoes, quartered
06 -
180 grams white onion, chopped
07 -
120 milliliters chicken broth
08 -
120 milliliters tomato sauce
09 -
0.75 teaspoon ground cumin
10 -
0.5 teaspoon dried oregano
11 -
90 grams frozen carrots
12 -
3 bay leaves
13 -
salt and black pepper, to taste
→ Optional Additions
14 -
red pepper flakes or diced jalapeños, to taste
# Instructions:
01 -
Warm olive oil in a large pot over medium heat until shimmering.
02 -
Add ground beef and cook, stirring frequently, until fully browned. Season with salt and pepper during browning.
03 -
Add conchas pasta, minced garlic, quartered roma tomatoes, chicken broth, tomato sauce, and ground cumin to the pot. Stir thoroughly to combine.
04 -
Reduce heat to low. Let the mixture simmer for 20 minutes, stirring occasionally to prevent sticking.
05 -
Add dried oregano, frozen carrots, and bay leaves. Continue to simmer for an additional 15 minutes, ensuring the pasta is nearly al dente.
06 -
Stir in the chopped onion and simmer for a final 5 minutes so the onions soften.
07 -
Remove bay leaves and serve hot, optionally over cooked white rice. Garnish with red pepper flakes or jalapeños if extra spice is desired.
# Notes:
01 -
If conchas pasta is unavailable, ditalini or acini di pepe make excellent substitutions. Adjust seasoning and add extra vegetables such as bell peppers or corn as desired.