Of course! Conchitas con Carne Molida is a classic, comforting Hispanic dish. “Conchitas” are small shell-shaped pastas, and they’re cooked here with a flavorful, savory ground beef sauce.
This is a one-pot meal that’s hearty, family-friendly, and easy to make.
Conchitas with Ground Beef (Conchitas con Carne Molida)
This recipe builds layers of flavor by cooking the pasta right in the same pot as the beef sauce, allowing it to absorb all the delicious spices.
Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
· 1 tbsp olive oil or vegetable oil
· 1 lb (450g) ground beef (80/20 is good for flavor)
· 1 medium white or yellow onion, finely chopped
· 1 bell pepper (any color), finely chopped
· 3 cloves garlic, minced
· 1 (8 oz / 227g) can tomato sauce
· 1 (14.5 oz / 411g) can diced tomatoes, undrained
· 4 cups (946ml) beef broth or chicken broth
· 2 tsp ground cumin
· 1 tsp dried oregano
· 1 tsp paprika
· ½ tsp black pepper
· 1 tsp salt (adjust to taste)
· 12 oz (340g) conchitas pasta (small shells)
· 1 cup frozen peas (optional, but classic)
· Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Brown the Beef:
· In a large pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink.
· If there’s a lot of excess fat, you can drain some off, leaving about 1 tablespoon in the pot for flavor.
- Sauté the Aromatics:
· Add the chopped onion and bell pepper to the pot with the beef. Cook for 5-7 minutes, until the vegetables have softened.
· Add the minced garlic and cook for one more minute until fragrant.
- Add Liquids and Seasonings:
· Pour in the tomato sauce, diced tomatoes with their juices, and beef broth.
· Stir in the cumin, oregano, paprika, black pepper, and salt.
· Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the Pasta:
· Add the conchitas pasta to the simmering sauce. Stir well to combine.
· Cover the pot and let it simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente (tender but still has a slight bite).
- Final Touches:
· Once the pasta is cooked, stir in the frozen peas (if using) and cook for 2-3 more minutes, until the peas are heated through.
· Taste and adjust seasoning, adding more salt or pepper if needed. If the mixture is too thick, you can add a splash more broth or water to reach your desired consistency.
- Serve:
· Remove from heat. Let it sit for 5 minutes to thicken slightly.
· Garnish with fresh chopped cilantro or parsley before serving.
Tips for the Perfect Conchitas
· One-Pot Wonder: The key is to use just enough liquid to cook the pasta. The starch from the pasta will thicken the sauce beautifully as it cooks.
· Customize the Veggies: Feel free to add other vegetables like diced carrots (add with the onions) or corn (add with the peas).
· Spice Level: For a little heat, add a finely chopped jalapeño (seeds removed for less heat) with the onions, or a pinch of red pepper flakes with the other dried spices.
· Cheesy Finish: For an extra indulgent touch, stir in ½ cup of shredded Monterey Jack or Cheddar cheese right before serving until melted and creamy.
· If You Can’t Find Conchitas: Small shells are ideal, but you can substitute with other small pastas like ditalini, orzo, or even elbow macaroni. Adjust the cooking time according to the pasta package instructions.
Serving Suggestions
· Serve with a side of warm tortillas or crusty bread for dipping.
· A simple side salad with a lime vinaigrette helps cut through the richness.
· Top with a dollop of sour cream or a sprinkle of cotija cheese.
¡Buen provecho! This is a truly satisfying and delicious meal.