Conchitas con Carne

Conchitas con Carne (also known as Conchitas con Carne Molida) is a flavorful and comforting Mexican dish featuring small pasta shells (conchitas) cooked in a savory tomato-based sauce with seasoned ground beef. It’s easy to make, hearty, and perfect for a family meal or as a side dish.

Conchitas con Carne (Mexican Pasta with Ground Beef)

Ingredients:

• For the dish:
  • 1 lb (450g) ground beef (you can also use ground turkey or chicken for a lighter version)
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
  • 1/4 cup tomato paste
  • 1 cup beef broth (or chicken broth)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder (optional, for a bit of spice)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups small pasta shells (conchitas or any small pasta like elbow macaroni or ditalini)
  • 1/2 cup frozen peas (optional, for added color and flavor)
  • 1/2 cup shredded cheddar cheese (optional, for a cheesy twist)
• For Garnish (optional):
  • Fresh cilantro, chopped
  • Sour cream or Mexican crema
  • Lime wedges

Instructions:

1. Cook the Ground Beef:
   • Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Once the beef is fully cooked, drain any excess fat if needed.
2. Sauté the Aromatics:
   • Add the chopped onion to the skillet and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
3. Add the Tomato Base:
   • Stir in the diced tomatoes (with juice), tomato paste, beef broth, cumin, chili powder (if using), oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
4. Cook the Pasta:
   • While the beef mixture is simmering, cook the pasta shells according to package instructions until al dente. Drain the pasta and set aside.
5. Combine and Simmer:
   • Once the beef and tomato mixture has simmered, add the cooked pasta shells to the skillet. Stir to combine, making sure the pasta is coated in the sauce. If the mixture is too thick, add a little more broth or water to loosen it up.
6. Add Peas (optional):
   • If you’re using frozen peas, add them now and cook for an additional 2-3 minutes until they are heated through.
7. Cheesy Twist (optional):
   • If you like a cheesy version of Conchitas con Carne, sprinkle shredded cheddar cheese over the top and let it melt into the mixture for a couple of minutes.
8. Serve:
   • Spoon the Conchitas con Carne into bowls or onto plates. Garnish with fresh cilantro, a dollop of sour cream or Mexican crema, and a squeeze of lime juice for added brightness.

Tips & Variations:

• Vegetarian Version: Use plant-based ground meat or a mix of sautéed mushrooms, zucchini, and bell peppers instead of ground beef.
• More Spice: For an extra kick, add finely chopped jalapeños or a bit of hot sauce to the tomato base.
• Add More Veggies: Feel free to add diced bell peppers, corn, or carrots to the mix for more texture and flavor.
• Cheese: You can substitute cheddar cheese with Mexican cheese blends like queso fresco or Mexican Oaxaca cheese for a more traditional touch.

Serving Suggestions:

• Side Dishes: Conchitas con Carne pairs beautifully with a side of Mexican rice, refried beans, or a simple salad.
• Toppings: Top with avocado slices or jalapeño slices for an extra burst of flavor.

This Conchitas con Carne is an easy, one-pan comfort dish that’s full of flavor. It’s a great way to enjoy pasta with a Mexican twist, and it’s sure to be a hit with the whole family! Enjoy!