INGREDIENTS:
- 4 tbsp Olive Oil
- 1 1/2 pound Ground Beef
- 3 cups medium conchas shells Uncooked
- 3 cloves minced Garlic
- 6 Roma Tomatoes Quartered
- 3/4 cup White Onion Chopped
- 1/2 cup Chicken Broth
- 1/2 cup Tomato Sauce
- 3/4 teaspoon Ground Cumin
- 1/2 teaspoon Oregano
- 3/4 cup Frozen carrots
- 3 Bay Leaves
- JalapeƱos and Corn ( Optional )
- Salt And Pepper to taste
INSTRUCTIONS:
- Begin by preheating a large pot over medium heat and adding the olive oil.
- Brown the ground beef in the heated pot, occasionally stirring until it is cooked through and no longer pink.
- Season with salt and pepper to taste.
- Add the conchas shells, garlic, tomatoes, chicken broth, tomato sauce and cumin. Stir to combine.
- Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- Add in the oregano, carrots, zucchini and bay leaves.
- Simmer for an additional 15 minutes or until conchitas shells are tender.
- Lastly, add the white onion and simmer for 5 minutes or until softened.
- Serve over cooked white rice.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!