Mexican Shells and Beef Soup | Sopa De Conchitas Con Carne

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

shell pasta

🥗Healthier: whole wheat shell pasta

💰Cheaper: elbow macaroni

Whole wheat pasta offers more fiber, while elbow macaroni can be cheaper.

Peel and dice 2 potatoes into small cubes.

Cut 3 Roma tomatoes and add them to a blender along with 2 large garlic cloves, 1 tablespoon of cumin, 1 tablespoon of oregano, 1 tablespoon of chicken bouillon, 1 tablespoon of tomato bouillon, 1 cup of water, and 1 small can of tomato sauce. Blend until smooth and set aside.

In a large pan, brown 1 pound of ground beef. If the beef is lean, add a little oil.

While the beef is still slightly pink, add the diced potatoes and continue browning for about 4 to 5 minutes.

Add 1/2 of a chopped onion and sauté for an additional minute. Drain any excess fat and set the mixture aside temporarily.

In another pan, heat about 3 tablespoons of oil and add the small shells, toasting them until golden brown.

Once golden, add the toasted shells to the beef and potato mixture.

Season with salt and pepper to taste, and add 3 slices of jalapeño peppers.

Pour in the blended sauce mixture and add 4 cups of water and about 1/4 cup of chopped cilantro.

Turn the heat up to bring it to a simmer, cover the pan, and let it cook for 25 minutes on low heat.

Check if the potatoes are fork-tender after 25 minutes. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level: