Servings: 4
Calories: 230kcal
Equipment
- Large skillet
- Saucepan
Ingredients
- 1lb ground sirloin (ground beef)
- Avocado, sliced
- 4 oz tomato sauce (see how-to below)
- Fresh lime juice
- 1/2 tsp pepper
- 1/4 bell pepper sliced
- 4-5 cups water
- 1 tsp cumin
- 1 tsp paprika
- 1 beef bouillon cube
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 1/4 small onion chopped
- 2 cups uncooked shells
For tomato sauce
- 3 garlic cloves
- 4 cups chicken broth
- 1 lb Roma tomatoes, chopped
- 1/4 yellow onion, chopped
- 1 cup water
Instructions
- Begin by heating a large pot over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add in the ground sirloin and cook until it’s fully browned.
- Once the meat is fully cooked, reduce the heat to low-medium and add the bell peppers, onion, and spices (cumin, paprika garlic powder, pepper, salt, chili powder, and optional cayenne pepper) to the pot. Stir everything together until combined and cook for an additional 5 minutes.
- Next, add the tomato sauce, beef bouillon cube, lime juice, and water to the pot. Stir everything together until fully incorporated. Bring this mixture to a boil then reduce the heat to low and let everything simmer for 15 minutes.
- Once the sauce has thickened, add in the shells, stirring to combine. Bring this mixture to a boil and cook until the shells are al dente (about 12-15 minutes).
- Finally, turn off the heat and stir in the sliced avocado. Serve while hot with a sprinkle of freshly chopped cilantro, if desired.
Video
Notes
-If you prefer a more saucy conchitas con carne, add an additional cup of water (or chicken broth) to the dish.
-For added protein, try adding cooked black beans or shredded chicken to the dish
-This recipe can be easily doubled, tripled, or quadrupled if you’re feeding a larger crowd.
Nutrition
Calories: 230kcal
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