Conchitas con Carne (Mexican Shells with Ground Beef)

Here’s a comforting, family-style Conchitas con Carne—Mexican shells with ground beef in a savory tomato sauce. It’s easy, hearty, and perfect for weeknights.

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🍝🌮 Conchitas con Carne (Mexican Shells with Ground Beef)

Serves: 4–6
Cook time: ~30 minutes
One-pot friendly

Ingredients

• 12 oz (340 g) small shell pasta (conchitas)

• 1 lb (450 g) ground beef

• 2 tbsp oil

• ½ small onion, finely chopped

• 2 cloves garlic, minced

• 1–2 Roma tomatoes, blended or 1 cup tomato sauce

• 2 cups beef or chicken broth (or water + bouillon)

• ½ tsp ground cumin

• ½ tsp paprika

• ¼ tsp oregano

• Salt & black pepper to taste

Optional Add-Ins

• 1 small potato, diced

• ½ cup peas or carrots

• 1 minced jalapeño or serrano

• Shredded cheese for serving

• Fresh cilantro for garnish

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Instructions

1. Brown the beef
   Heat oil in a large skillet or pot over medium heat. Add onion and garlic; sauté until soft. Add ground beef, season with salt and pepper, and cook until browned.

2. Add tomato base
   Stir in blended tomatoes or tomato sauce, cumin, paprika, and oregano. Cook 3–4 minutes until slightly thickened.

3. Add pasta & broth
   Stir in shell pasta and broth. Bring to a boil, then reduce heat to low.

4. Simmer
   Cover and cook 10–12 minutes, stirring occasionally, until pasta is tender and sauce is absorbed.

5. Finish & serve
   Adjust seasoning. Garnish with cilantro and serve with cheese if desired.

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Tips & Variations

• Extra saucy: Add ½ cup more broth.

• Cheesy version: Stir in shredded cheddar or queso fresco at the end.

• Spicy: Add chile de árbol or hot sauce.

• Budget-friendly: Stretch with potatoes or vegetables.

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This dish is classic Mexican comfort food, similar to fideo but heartier thanks to the shells.

If you’d like, I can also share a one-pan cheesy baked version or a 20-minute pressure-cooker method.