After it sizzles, add the ground beef, and cook until it is no longer pink inside, breaking it up with a wooden spoon. Cook the beef: Meanwhile, add oil to a large deep skillet over medium-high heat.Cook pasta shells: First, cook the pasta shells according to the instructions on the package for pasta al dente and set them aside.If you are in the mood for some Mexican dinners like this, then, check out my other recipes like Chipotle Sofritas! This meal is perfect for when you are in a hurry, it is hearty and satisfying, and also budget-friendly. It will surely be something to rave about! This recipe is perfect for taco Tuesday, busy weeknights, potlucks, gatherings, and any family occasion. Once you make it, the whole family will love it! Preparing the shell pasta might actually be the longest thing that you will do to cook this dish. This is so easy and delicious that it will quickly become your go-to dinner during busy weeknights. In this dish, I used ground beef that contributes much flavor and is made even more flavorful with seasonings, herbs, salsa, sour cream, and cheese. It has everything you are looking for in a hearty main dish! It is a filling, quick, and easy recipe to make. You can use any kind of ground meat and cheese for this dish and even change the pasta and seasonings. Childhood memories swarm with each spoonful and many more to be had.Why use a hamburger helper when you can make your own taco pasta from scratch? This way, you can control exactly what goes into your family’s dinner and you can change it up to suit your tastes. Serve your Sopa de Conchas in a large bowl.
The shells will puff out, almost 3 times bigger than their dried version. All you want is to make sure the pasta is soft and fully cooked. Both work well when making the Sopa de Conchas. You can omit, and as I mentioned, use chicken broth instead. However you do this is fine too.Ĭhicken bouillon is a common ingredient in our Mexican cuisine. I like to leave one cup of water to get all the tomato sauce out of the blender. Some people will use chicken broth, and if you have it, awesome! If you opt use chicken broth, don’t add the chicken bouillon. As long as they aren’t burnt, it’s all good in the hood. Do you see how it’s starting to change colors? Look at these golden beauties. That’s the time to add the rest of the ingredients. You gotta be on the lookout for when the pasta starts to toast and it’s about to burn. If you end up burning it, you will have to start all over again. Here’s the thing: you don’t want this to burn. Once the oil is nice and hot, add the conchas. If your store carries fideo pasta, it more than likely will sell this pasta. It is commonly found in the Hispanic aisle at the grocery store. The star of the show is this Conchas pasta, or pasta shaped like shells. To make Sopa de Conchas, you will need a pot. That works just as well, and in a pinch, I’ll confess that I use canned tomato sauce too. You can totally bypass this and go straight for a can of tomato sauce. YUM! Either way works fine.īlend everything until smooth. That way, the Sopa de Conchas will have sauteed onions. Some people will dice up the onions and cook them with the shells. It’s nothing fancy, but it gets the job done.Īlso add the onion and garlic to the blender.
My handy dandy blender here is a Nutribullet. I rough chopped the tomatoes before adding them to the blender. Sometimes potatoes and veggies were added too. My mom would add a pinch of cumin and a pinch of oregano.
You can add more ingredients if you like. This is a basic recipe for Sopa de Conchas. The ingredients are simple: 2 Roma tomatoes, ¼ onion, garlic, chicken bouillon, conchas pasta, oil, and water. And now, I make it for my redhead when he comes home from a long day of adding and subtracting, science experiments, and girls. My mom would make this for us when we got home from school. This goes right up there with Sopa de Fideo and Frijoles de la Olla. You know you’re Mexican if you grew up eating Sopa de Conchas. Watch the VIDEO or see the step-by-step pictures to recreate this Mexican food favorite. Ready in minutes and perfect for little picky eaters. This easy-to-make soup is comfort food at its best. Sopa de Conchas, or Mexican Shell Pasta Soup, is as classic as Mexican rice and tamales.
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