Conchitas with Ground Beef

📋 Ingredients:

2 cups small shell pasta (conchitas)

1 lb (450g) ground beef

1 tbsp oil (vegetable or olive oil)

½ onion, finely chopped

2 cloves garlic, minced

1 small tomato, chopped

1 (8 oz) can tomato sauce (or use blended tomatoes for a more rustic version)

2 cups beef or chicken broth (or water with bouillon)

1 tsp ground cumin

½ tsp paprika (optional)

Salt and pepper, to taste

Optional: ½ cup frozen peas or corn

Chopped cilantro or queso fresco, for garnish

🔪 Instructions:

1. Toast the Pasta:

In a large skillet, heat 1 tbsp of oil over medium heat

Add the shell pasta and toast it until it turns golden brown, stirring frequently. This adds a deep nutty flavor.

Remove the pasta from the pan and set aside.

2. Cook the Ground Beef:

In the same skillet, add the ground beef. Cook until browned, breaking it apart as it cooks.

Add the onion and garlic, and sauté until soft.

Stir in chopped tomato and cook until it breaks down (about 2–3 minutes).

3. Combine and Simmer:

Return toasted pasta to the skillet.

Stir in the tomato sauce and broth (or water + bouillon).

Add cumin, paprika (if using), salt, and pepper.

Stir well, bring to a gentle boil, then reduce heat to a simmer.

Cover and cook for 10–12 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

4. Add Extras (Optional):

If using peas or corn, stir them in during the last 5 minutes of cooking.

5. Serve:

Let rest a few minutes before serving. Garnish with cilantro or crumbled queso fresco if desired.

🍽️ Serving Suggestions:

Enjoy with warm tortillas, avocado slices, refried beans, or as a quick lunch or weeknight dinner.