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CONCHITAS (little shells in Spanish)

Contributed By: petra, TX | See all of petra's recipes
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  5 Minutes
Total Time:  25 Minutes
  4 Servings
OMG this is so delicious I strive to make it at least once a week. My mother taught me this recipe--I have no idea where she got it from, but I Love It. My 3 ex LTR's and my 5 boys love it too. I believe it is a "Hispanic" recipe but not sure. Enjoy.
1 lb Ground Chuck
1 12oz or 16oz package of Dried Pasta in the shape of SHELLS, sized Small or Medium will do
1/2 chopped Yellow/Sweet Onion
2 cloves finely chopped Garlic
1 1/2 tsp ground Comino
1 8oz (or is it 10oz) can of Tomato Sauce poured into
2 cups Water (or Beef Broth), medium bowl
Salt, Pepper, Garlic Powder to taste
2 Tbs, 1Tbs Olive Oil
Add 2 Tbs Olive Oil to medium-high heated skillet, throw in the pasta and do not walk away! Stir continuously, carefully brown most sides of the shells, may take up to 3 minutes. With a slotted spoon, remove shells from pan and add to 'waiting bowl'. Add ground chuck, chopped onions, garlic, salt, pepper, garlic powder, and most importantly 1 1/2 tsp of Ground Comino to hot pan and stir to brown. When beef is browned, pour tomato sauce/water-broth mixture into pan. Since the pan is hot, it will sizzle and steam, do not be alarmed. Add the shells and bring to a boil. Stir for 2 to 3 minutes, then simmer for up to 10 minutes, covered. Test doneness of shells, they should be more firm than soft, al dente. Stir and season with additional salt and pepper if needed.

Date Added: 09/04/2009
Spotlight Recipe Review See all 4 reviews »

Rating: 4
by: Patricia Reviewed: 01/04/2011
I would just like to know what is Ground Comino.
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