Conchitas con Carne (Mexican Hamburger and Shells)

1. Brown the Ground Beef:
   • In a large skillet or pot, cook the ground beef over medium heat until browned. Break it up into small pieces as it cooks. Drain any excess fat.
2. Add Aromatics:
   • Add the chopped onion and minced garlic to the browned beef. Cook for about 3-4 minutes until the onion is translucent and fragrant.
3. Incorporate Tomatoes and Spices:
   • Stir in the tomato sauce, diced tomatoes, beef broth, and water. Mix well.
   • Add the ground cumin, chili powder, salt, and pepper. Stir to combine.
4. Add the Pasta:
   • Bring the mixture to a boil. Add the shell pasta and stir to ensure it is evenly distributed.
   • Reduce the heat to a simmer, cover the skillet or pot, and cook for about 15-20 minutes or until the pasta is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Adjust Seasoning:
   • Taste and adjust seasoning with more salt and pepper if needed.
6. Serve:
   • Serve hot, garnished with fresh cilantro and grated cheese if desired.

Tips:

• You can add vegetables like bell peppers, corn, or peas for extra flavor and nutrition.
• Adjust the level of chili powder to your taste preference for spiciness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your Conchitas con Carne! It’s a hearty and satisfying dish perfect for a comforting meal.