Sopa de Conchas with Ground Beef

Steps

1. 1

   Place a deep pan or pot over medium-high heat. Add 1/2 pound of ground beef and break it up with a spoon or spatula.

2. 2

   Season the beef with garlic salt, black pepper, and ground cumin. Mix well and cook for 8 to 10 minutes, or until the meat is fully cooked through and no longer pink.

   Start 10-minute timer
3. 3

   Remove the cooked beef from the pan and set it aside, leaving any rendered fat if desired or wiping the pan clean.

4. 4

   In the same pan, heat 1 1/2 tablespoons of oil. Add the 7-ounce bag of small shell pasta.

5. 5

   Stir the shells constantly for about 5 minutes until they are golden brown and toasted.

   Start 5-minute timer
6. 6

   Add 1/4 cup of diced onion and 2 minced garlic cloves to the toasted shells. Stir and cook for 1 minute until fragrant.

   Start 2-minute timer
7. 7

   Pour in an 8-ounce can of tomato sauce. Allow it to cook and incorporate with the pasta for 1 to 2 minutes.

   Start 2-minute timer
8. 8

   Add the diced potato, the peeled and diced carrot, and the cooked ground beef back into the pan. Stir everything together for 1 minute.

   Start 1-minute timer
9. 9

   Pour in 5 cups of water.

10. 10

    Season the liquid with garlic salt, black pepper, chicken bouillon, and dried oregano to taste. Give it a quick mix.

11. 11

    Increase the heat to bring the soup to a boil.

12. 12

    Once boiling, cover the pan with a lid and lower the heat to medium-low. Simmer for 12 minutes, or until the pasta and vegetables are tender.

    Start 12-minute timer
13. 13

    Remove from heat and stir in 1/4 cup of chopped cilantro. Serve warm.