Conchitas with Ground Beef
Ingredients:
For the Conchitas:
12 ounces conchitas pasta (or any small pasta shells)
1 tablespoon olive oilEzoic
Salt, for boiling pasta
For the Ground Beef Sauce:
1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoesEzoic
1 can (8 ounces) tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder (adjust to taste)Ezoic
1/2 teaspoon paprika
Salt and black pepper, to taste
1 cup frozen corn kernels (optional)Ezoic
1 cup shredded Mexican blend cheese
Fresh cilantro leaves, for garnish
Instructions:
-Bring a large pot of salted water to a boil.
-Add the conchitas pasta and cook according to the package instructions until al dente.
-Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set it aside.
-In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Use a wooden spoon to break it apart as it cooks.
-Add the finely chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
-Stir in the diced tomatoes (with their juices), tomato sauce, ground cumin, chili powder, paprika, salt, and black pepper. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together.
-If desired, add the frozen corn kernels to the sauce and cook for an additional 5 minutes until they are heated through.
-Add the cooked and drained conchitas pasta to the skillet with the ground beef sauce. Stir to combine, ensuring the pasta is well coated with the sauce.
-Sprinkle the shredded Mexican blend cheese evenly over the top of the pasta and sauce mixture.
-Cover the skillet with a lid and let it sit for a few minutes until the cheese melts and becomes gooey.
-Garnish your Conchitas with Ground Beef with fresh cilantro leaves for a burst of color and flavor.
-Spoon generous portions onto plates, and enjoy your delicious Conchitas with Ground Beef!
