Here’s a classic Mexican comfort food: Conchitas con Carne — little pasta shells baked with savory ground beef, cheese, and a rich tomato sauce 🧀🍝🥩
Conchitas con Carne (Mexican Hamburger and Shells)
Ingredients (4–6 servings)
Pasta & Beef
- 12 oz medium pasta shells
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- Salt & pepper to taste
- 1–2 tbsp olive oil
Cheese & Topping
- 1–2 cups shredded Mexican cheese blend (or cheddar/mozzarella)
- Optional: chopped cilantro or green onions for garnish
Instructions
- Cook pasta
- Boil pasta shells in salted water until al dente.
- Drain and set aside.
- Cook beef
- Heat olive oil in a skillet over medium heat.
- Sauté onion until soft, add garlic, then add ground beef.
- Cook until beef is browned, drain excess fat.
- Make sauce
- Stir in tomato sauce, diced tomatoes, chili powder, cumin, oregano, salt, and pepper.
- Simmer 5–10 minutes until flavors meld.
- Assemble
- Preheat oven to 350°F (175°C).
- In a greased baking dish, mix pasta shells with beef sauce.
- Sprinkle cheese evenly on top.
- Bake
- Bake 15–20 minutes until cheese is melted and bubbly.
- Serve
- Garnish with cilantro or green onions.
- Serve hot with a side of rice or salad.
Tips & Variations
- 🌶️ Add diced jalapeños or a dash of hot sauce for heat.
- 🥦 Mix in vegetables like corn, bell peppers, or peas for more nutrition.
- 🧀 For extra flavor, use pepper jack or Oaxaca cheese.
- 🍅 Make ahead: assemble in a casserole dish and refrigerate, bake later.
If you want, I can also give you:
- Individual portion version for smaller servings
- Creamy baked version with sour cream
- Slow-cooker adaptation for hands-off prep
Do you want me to make one of those versions?
