Ah! Conchitas Con Carne is a fun and hearty Mexican-inspired dish that combines hamburger meat with pasta shells (conchitas). It’s like a Tex-Mex pasta casserole—savory, cheesy, and perfect for a family dinner.
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef
- 2 cups pasta shells (conchitas), cooked al dente
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 cup tomato sauce or salsa
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional: chopped cilantro, sliced olives, or diced bell peppers
Instructions
- Cook the pasta shells:
- Boil according to package instructions, drain, and set aside.
- Cook the meat:
- In a skillet, sauté onion and garlic until softened.
- Add ground beef, cook until browned.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Add sauce:
- Pour in tomato sauce or salsa, mix well, and simmer 5–7 minutes.
- Combine with pasta:
- Add cooked pasta shells to the skillet and toss gently to coat with the meat sauce.
- Bake (optional for cheesy top):
- Preheat oven to 350°F (175°C).
- Transfer mixture to a baking dish, sprinkle shredded cheese on top, and bake 10–15 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with cilantro, olives, or extra salsa if desired.
✅ Tips:
- For extra flavor, add a dash of hot sauce or smoked paprika.
- You can substitute ground turkey or chicken for a lighter version.
- Leftovers store well in the fridge for 2–3 days and reheat nicely.
I can also give a quick stovetop version that skips the oven but keeps it cheesy and delicious—ready in about 20 minutes. Do you want me to do that?
