Conchas con carne is the ultimate fall dinner—hearty pasta shells, savory beef, and cozy spices all in one pot. It’s like a sweater for your stomach: warm, comforting, and guaranteed to make chilly evenings way more bearable. Plus, it’s budget-friendly and perfect for leftovers (if you can resist eating it all in one sitting).
Ingredients
- 1lb ground beef
- 1 box Barilla medium shells
- 6 roma tomatoes
- 3 jalapeños chopped
- 6 tomatillos
- 1 white onion
- 8 cloves garlic diced
- One 8oz can tomato sauce
- 3 cups vegetable broth (more if serving more people)
- Salt & Pepper
- 3 tbsp red chile powder
- onion powder
- 3 tbsp tomato bouillon
1
In a skillet, roast tomatillos, 1/2 onion, 3 cloves garlic until tomatillo is soft. Blend and set aside.
2
Bring boiling pot of water to a boil. Add olive oil & salt. Add shells when boiling. Reduce heat to medium.
3
Brown ground beef in skillet. Sauté onion, tomatoes, peppers and garlic in wok.
4
Once shells are al dente, add shells to ground beef – veggie mix. Add broth, tomato sauce, tomatillo blend and all seasonings.
5