Ah! You’re asking about Conchitas con Carne—a traditional Mexican dish often described as “little shells with meat” or more specifically pasta shells stuffed or topped with savory beef. I’ll give you a classic version that’s easy to make at home 🍝🥩🌶️
Conchitas con Carne (Beef Stuffed Shells)
Ingredients (serves 4)
For the meat filling:
- 1 lb ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, finely diced (or 2 tbsp tomato paste)
- 1 tsp cumin
- ½ tsp paprika
- Salt & pepper to taste
- 1–2 tbsp vegetable oil
For the shells:
- 12–16 medium pasta shells (conchitas)
- 1 cup shredded cheese (cheddar, mozzarella, or a Mexican blend)
- Optional: chopped cilantro or parsley for garnish
For the sauce:
- 1 cup tomato sauce or enchilada sauce
- ½ cup beef broth
- 1 tsp chili powder (optional, for heat)
- Salt & pepper to taste
Instructions
- Cook the pasta
- Boil shells in salted water until al dente. Drain and set aside.
- Prepare the meat filling
- Heat oil in a skillet over medium heat.
- Sauté onion and garlic until fragrant.
- Add ground beef, breaking it up. Cook until browned.
- Stir in tomato, cumin, paprika, salt, and pepper. Simmer 5 minutes until slightly thickened. Remove from heat.
- Stuff the shells
- Spoon the meat mixture into each pasta shell.
- Arrange shells in a baking dish.
- Add sauce and cheese
- Mix tomato sauce with beef broth and pour over stuffed shells.
- Sprinkle shredded cheese evenly on top.
- Bake
- Preheat oven to 375°F (190°C).
- Bake 20–25 minutes until cheese is melted and bubbly.
- Serve
- Garnish with chopped cilantro or parsley. Serve hot, maybe with a side of rice or a simple salad.
Tips & Variations
- Make it spicy: Add chopped jalapeño to the meat or a dash of hot sauce to the tomato sauce.
- Vegetarian option: Substitute ground beef with lentils or black beans.
- Cheese swaps: Queso Oaxaca, Chihuahua, or Monterey Jack melt beautifully.
- Make-ahead: Stuff shells, cover with sauce and foil, refrigerate up to 24 hours, then bake when ready.
If you want, I can also give a slow cooker version of Conchitas con Carne where everything cooks together—super hands-off.
Do you want me to do that?
