Pin it
This Conchitas with Ground Beef dish will win you over instantly! I've tweaked this Mexican comfort classic to bring incredible taste right into your home. Picture small pasta shells mingling with seasoned ground beef wrapped in a luscious tomato sauce. The smells that fill my kitchen when cooking this are simply fantastic!
Delightful Taste Harmony
The magic of this meal comes from how everything blends together like a perfect team. Tomatoes bring sweetness while beef adds richness and carrots contribute a nice bite. Those tiny shells capture sauce in every curve making each mouthful burst with goodness. Everyone around the table always lights up when I serve this.
What You'll Need
- Olive Oil: 4 tablespoons (creates that perfect cooking base)
- Ground Beef: 1 1/2 pounds (delivers robust flavor throughout)
- Conchas Shells: 3 cups dry (they're what makes this dish special)
- Garlic: 3 cloves, chopped fine (brings wonderful fragrance)
- Roma Tomatoes: 6, cut into quarters (fresh taste foundation)
- White Onion: 3/4 cup, diced (mellows beautifully during cooking)
- Chicken Broth: 1/2 cup (pumps up the savoriness)
- Tomato Sauce: 1/2 cup (gives that nice acidity)
- Ground Cumin: 3/4 teaspoon (the hidden flavor booster)
- Oregano: 1/2 teaspoon (authentic Mexican touch)
- Frozen Carrots: 3/4 cup (quick and simple addition)
- Bay Leaves: 3 (for that subtle background note)
- Salt and Pepper: As needed (adjust to your liking)
- Optional: Red pepper flakes or chopped jalapeños (if you want some kick)
Cooking Steps
- Heat Your Pot
- Warm up a large pot on medium heat and add your olive oil until it glistens.
- Cook The Meat
- Toss in ground beef and cook until no pink remains then pour off extra grease and add your favorite seasonings.
- Mix The Base
- Throw in those pasta shells garlic tomatoes and liquids making sure everything gets a good coating.
- Slow And Steady
- Lower the flame and let it all bubble away for 20 minutes stirring now and then.
- Veggie Time
- Now drop in oregano carrots and bay leaves. Keep it simmering another 15 minutes until shells get soft.
- Add Onions
- Mix in those white onions and cook for 5 more minutes letting them get just tender.
- Ready To Enjoy
- Grab some bowls and load them up maybe over rice if you want and top with anything you fancy cilantro cheese or a bit of lime juice works great!
Pin it
Customize It
Can't grab conchas shells? Any small pasta will do just fine! I sometimes throw in corn or bell peppers when they're in my fridge. If you're into heat just drop in some hot peppers or chili flakes. This dish works with so many changes so go ahead and make it match your taste buds!
Frequently Asked Questions
- → What type of pasta is conchitas?
Conchitas are small shell-shaped pasta, like mini shell pasta. If you can't get them, other tiny kinds like ditalini or acini di pepe are a good stand-in.
- → Can I prep this in advance?
Yep, you can! Just know the pasta will soak up more sauce over time. Add a splash of broth when reheating to get it creamy again. Keep it in the fridge for 3-4 days.
- → Is this dish spicy?
Not really—it's made to be mild. For extra kick, toss in some chili flakes or jalapeños during cooking.
- → Can I swap the beef for turkey?
Absolutely! Ground turkey works, but since it's leaner, you might want to add a little extra oil to keep everything moist while cooking.
- → What pairs well with it?
Try a crisp green salad, warm tortillas, or a side of Mexican rice. For toppings, avocado or sour cream make it even better.