Conchitas with Ground Beef (Print version)

Small pasta shells simmered with seasoned ground beef, tomato broth, onion, garlic, and warm spices for a cozy one-pot dinner.

# Ingredients:

For the beef and shells

01 - 1 tablespoon vegetable oil, only if using lean beef
02 - 1 lb (450 g) ground beef
03 - 1/2 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 8 oz (225 g) small shell pasta
06 - 2 tablespoons tomato paste
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon Mexican oregano
09 - 1/2 teaspoon chili powder

For the tomato broth

10 - 1 can (8 oz/225 g) tomato sauce
11 - 3 1/2 cups (830 ml) water or low-sodium broth
12 - 1 tablespoon chicken bouillon powder, or 1 bouillon cube
13 - 1/2 teaspoon kosher salt, plus more to taste
14 - 1/4 teaspoon black pepper
15 - 1/4 cup chopped fresh cilantro
16 - 1 lime, cut into wedges

# Instructions:

01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the oil if needed, then cook the ground beef and onion for 6-8 minutes until the beef is browned and the onion is soft. Drain excess grease.
02 - Stir in the dry shell pasta. Cook for 2-3 minutes, stirring often, until a few shells turn lightly golden.
03 - Add the garlic, tomato paste, cumin, oregano, and chili powder. Cook for 1 minute, stirring until the tomato paste darkens slightly and coats the beef and shells.
04 - Pour in the tomato sauce, water or broth, bouillon, salt, and pepper. Scrape the bottom of the pan and bring to a simmer.
05 - Cover and cook over medium-low heat for 10-12 minutes, stirring once or twice, until the pasta is tender and the sauce is thick but still spoonable. Add a splash of hot water if the pan gets dry.
06 - Remove from the heat and let stand for 3 minutes. Taste for salt, then serve with cilantro and lime wedges.

# Good to know:

01 - Best served right after cooking while the shells are tender and saucy.
02 - Add hot water or broth in small splashes if the pasta absorbs liquid too quickly.
03 - Cook ground beef to 160°F for food safety.

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