Conchitas con Carne (Mexican Hamburger and Shells)

Flavorful One-Pot Beef and Shells

This one-pot beef and shells recipe is a comforting, flavorful meal perfect for busy weeknights. With tender ground sirloin, perfectly cooked pasta shells, and a rich, seasoned tomato sauce, this dish is full of warmth and depth. Cooking everything in one pot means fewer dishes, and the pasta absorbs all the flavors of the beef, spices, and vegetables, making it irresistibly tasty. This is a wonderful go-to recipe when you’re looking for something hearty, quick, and easy to prepare.

Ingredients for Beef and Shells

This recipe serves about four people. Here’s a breakdown of what you’ll need:

• 1 lb ground sirloin: Lean ground sirloin adds richness without excess fat.
• 2 cups uncooked pasta shells: Small pasta shells work perfectly to absorb all the flavors.
• 4 oz tomato sauce: Adds acidity and brings all the flavors together.
• 1/4 small onion, chopped: Adds an aromatic base.
• 1/4 bell pepper, sliced: Adds a touch of sweetness and texture.
• 4-5 cups water: For cooking the pasta directly in the sauce.
• 1 beef bouillon cube: Enhances the beef flavor, creating a richer taste.
• 1 teaspoon cumin: Adds warmth and depth.
• 1 teaspoon chili powder: Provides a mild, rounded heat.
• 1 teaspoon paprika: Adds smokiness to the flavor profile.
• 1/4 teaspoon cayenne pepper (optional): Adds a bit of heat; adjust based on preference.
• 1 teaspoon garlic powder: Enhances the savory flavor.
• 1/4 teaspoon salt: Balances the dish’s flavors.
• 1/2 teaspoon black pepper: Adds a subtle spice.

Preparing the Beef

1. Begin by heating a large Dutch oven or deep skillet over medium heat.
2. Add the ground sirloin to the pot, breaking it up with a spoon as it cooks.
3. Stir the beef until it browns evenly, about 5–7 minutes. Season lightly with a pinch of salt and pepper while it cooks.
4. Once browned, drain off any excess fat to prevent the dish from becoming greasy, then return the beef to the pot.

Adding the Pasta Shells and Frying for Flavor

1. With the beef in the pot, add the uncooked pasta shells.
2. Stir the pasta with the beef, letting the shells lightly fry for 1–2 minutes. This step helps the pasta absorb some of the beef flavor, adding an extra layer of richness.

Adding the Vegetables and Seasonings

1. To the pot, add the chopped onion and sliced bell pepper. These vegetables provide a fresh, aromatic base and add subtle sweetness.
2. Sprinkle in the cumin, chili powder, paprika, cayenne pepper (if using), and garlic powder.
3. Stir the ingredients thoroughly, ensuring the seasonings are evenly distributed and that the onions and peppers start to soften slightly.

Creating the Tomato Base with Bouillon

1. Add the tomato sauce to the pot, stirring well to coat the beef and pasta mixture. This tomato base adds a tangy richness that complements the beef.
2. Add the beef bouillon cube, breaking it up with a spoon to help it dissolve. The bouillon will add a boost of savory, beefy flavor, enriching the sauce as it dissolves.

Cooking the Pasta in the Sauce

1. Pour 4-5 cups of water over the mixture, making sure the pasta shells are fully submerged. Stir to combine, allowing the ingredients to blend.
2. Bring the pot to a gentle simmer over medium heat. Cover with a lid and cook for about 5 minutes.
3. Stir occasionally to prevent the pasta from sticking to the bottom. This initial simmer allows the pasta to begin absorbing the seasonings.

Final Simmer for Tender Pasta

1. After 5 minutes, lower the heat and cover the pot again. Let it simmer for an additional 10 minutes, or until the pasta shells are tender and have absorbed most of the liquid.
2. If the sauce becomes too thick, add a little extra water to achieve your desired consistency. The pasta should be tender, and the sauce should have a rich, slightly thick texture.
3. Taste the dish, adjusting the seasoning if necessary with a bit more salt or pepper.

Serving Suggestions

Serve this one-pot beef and shells dish right from the pot. This hearty meal is perfect on its own, or you can pair it with a simple green salad, garlic bread, or a sprinkle of grated cheese on top for an added layer of flavor. Fresh herbs like parsley or basil also make a beautiful garnish.

Tips for the Best One-Pot Beef and Shells

• Choose Lean Ground Beef: Using ground sirloin keeps the dish lighter while still flavorful. If using a fattier beef, make sure to drain the excess fat.
• Toast the Pasta: Lightly toasting the pasta with the beef infuses the shells with more flavor, making each bite extra delicious.
• Spice It Up: Adjust the cayenne pepper or add a pinch of crushed red pepper flakes for a bit more heat if you like your dishes spicy.
• Add More Veggies: This dish is versatile; you can add diced carrots, zucchini, or mushrooms for extra nutrition.
• Use Quality Pasta: Choose a sturdy pasta that can hold up to simmering without turning mushy.
• Adjust Sauce Thickness: For a thicker sauce, simmer uncovered for a few minutes after the pasta is done, allowing excess water to evaporate.

FAQs

Can I use a different pasta shape?
Yes! Other small pasta shapes like macaroni, rotini, or penne work well in this dish. Just monitor the cooking time as different pasta shapes may cook faster or slower.

Is it possible to make this dish vegetarian?
Certainly! Substitute the ground beef with a plant-based ground meat alternative or even crumbled tofu. Use a vegetable bouillon cube instead of beef for a fully vegetarian version.

Can I make this recipe ahead of time?
Yes, this dish can be made in advance. Store it in an airtight container in the refrigerator for up to three days. Reheat it on the stovetop with a splash of water or broth to keep it from drying out.

What’s the best way to reheat leftovers?
Reheat on the stovetop over medium heat, adding a little water if needed to keep it moist. You can also reheat it in the microwave, stirring halfway through for even heating.

Can I freeze this dish?
Yes, this dish freezes well. However, note that the pasta may become a bit softer after reheating. Freeze in an airtight container for up to two months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

What sides go well with this meal?
This dish is delicious on its own, but you can serve it with a side salad, garlic bread, or steamed vegetables for a balanced meal. Fresh avocado slices or a sprinkle of cheese on top also make great additions.

This one-pot beef and shells recipe is a versatile, crowd-pleasing meal packed with flavors. It’s easy to make, requires minimal cleanup, and is perfect for weeknight dinners when you want something satisfying yet simple.