Ah! You’re talking about Conchitas con Carne, a fun and tasty Mexican dish where small pasta shells (conchitas) are stuffed or topped with seasoned beef. Here’s a practical way to make it:
Conchitas con Carne (Mexican Hamburger and Shells) Recipe
Ingredients (serves 4–6)
- 500g (1 lb) ground beef
- 2 cups pasta shells (medium or large)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced (or 1/2 cup tomato sauce)
- 1/2 cup cheddar or Oaxaca cheese, shredded
- 1 tsp ground cumin
- 1 tsp chili powder (optional, for spice)
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley for garnish
Instructions
1. Cook the Pasta
- Boil pasta shells in salted water until al dente.
- Drain and set aside.
2. Prepare the Meat Filling
- Heat olive oil in a pan over medium heat.
- Sauté onions until translucent, then add garlic.
- Add ground beef, breaking it apart with a spoon.
- Season with cumin, chili powder, salt, and pepper.
- Cook until beef is browned and fully cooked.
- Add diced tomato or tomato sauce and simmer 5 minutes to combine flavors.
3. Assemble the Conchitas
- Option 1: Stuffed shells – fill each cooked shell with the beef mixture.
- Option 2: Layered dish – place shells in a baking dish and spread meat on top.
4. Add Cheese
- Sprinkle shredded cheese over the stuffed shells or layered pasta.
- Optional: bake in a preheated oven at 180°C (350°F) for 10 minutes until cheese melts.
5. Serve
- Garnish with fresh cilantro or parsley.
- Serve with a side of salsa, sour cream, or avocado slices.
💡 Tips to Make It Extra Tasty:
- Add a pinch of smoked paprika or chipotle powder for a smoky kick.
- For a lighter version, use lean ground beef or turkey.
- You can also mix corn, bell peppers, or black beans into the meat filling for more flavor and nutrition.
If you want, I can also make a super quick teen-friendly version that’s ready in under 30 minutes using mostly one pan — no baking required.
Do you want me to do that?
