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Get ready to fall head over heels for this Ground Beef Conchitas! My spin on this Mexican comfort classic brings knockout flavors right to your table. Imagine tiny shell pasta mingling with seasoned ground beef in a luscious tomato sauce. The smells that fill my home when cooking this are simply out of this world!
A Delightful Taste Harmony
The magic of this dish comes from how everything works together just like a perfect team. Tomatoes blend with savory beef while the carrots give you that nice little crunch. Those small pasta shells trap all the yummy sauce making flavor bombs in each mouthful. When I serve this, everyone at my table can't help but grin.
Ingredients We'll Need
- Conchas Shells: 3 cups uncooked (they're the main attraction)
- Ground Beef: 1 1/2 pounds (gives that wonderful heartiness)
- Olive Oil: 4 generous tablespoons (for that perfect sizzle)
- White Onion: 3/4 cup, chopped (gets sweeter as it cooks)
- Garlic: 3 cloves, minced (for that fantastic smell and taste)
- Roma Tomatoes: 6, quartered (juicy and flavorful base)
- Chicken Broth: 1/2 cup (adds extra flavor depth)
- Tomato Sauce: 1/2 cup (brings a nice tangy touch)
- Bay Leaves: 3 (for that subtle aromatic note)
- Frozen Carrots: 3/4 cup (super simple to use)
- Ground Cumin: 3/4 teaspoon (the flavor game-changer)
- Oregano: 1/2 teaspoon (classic Mexican flavor)
- Salt and Pepper: To taste (adjust to your liking)
- Optional: Diced jalapeños or red pepper flakes (if you want some kick)
Cooking Steps
- Time to Feast
- Dish it up with rice if you want and top with whatever you love... cilantro, cheese, or lime juice all taste amazing!
- Final Touch
- Mix in those white onions and cook about 5 minutes till they soften up.
- Add Some Color
- Toss in oregano, carrots and bay leaves. Let it bubble for another 15 minutes until those shells feel just right.
- Let It Simmer
- Lower the heat and let everything cook slowly for 20 minutes, giving it a stir now and then.
- Create the Foundation
- Throw in the shell pasta, garlic, tomatoes and all sauces. Mix so everything gets coated nicely.
- Brown That Beef
- Toss in your ground beef and cook until it's no longer pink, pour off extra fat, then season it well.
- Get Your Pot Hot
- First grab a large pot, warm it over medium heat and add olive oil until it shimmers.
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Personalize Your Dish
Can't find those conchas shells? No sweat, any small pasta works just fine! I sometimes throw in corn or bell peppers when I have them handy. If you're into spicy food, drop in some jalapeños or sprinkle red pepper flakes. This dish is totally adaptable so tweak it however you want!
Common Recipe Questions
- → What kind of pasta is used for conchitas?
Conchitas are small shell-shaped pasta pieces. If you don’t have any, swap them with small varieties like ditalini or acini di pepe.
- → Can I prepare this in advance?
Absolutely, but keep in mind the pasta might soak up the sauce over time. When reheating, stir in a little broth to get it back to the right consistency. It’ll stay fresh in the fridge for 3-4 days.
- → Does it have much heat?
No, it’s mild enough for everyone to enjoy. If you’re into spicy flavors, toss in some red pepper flakes or jalapeños while cooking.
- → Could I replace the beef with turkey?
Sure, ground turkey is an excellent substitute. Since turkey is less fatty, you might want to drizzle in a touch of extra oil during cooking.
- → What pairs well with this dish?
A crisp green salad, some warm tortillas, or classic Mexican rice are excellent options. For an extra touch, top it with sliced avocado or a spoonful of sour cream.