Conchitas with Ground Beef

Conchitas with Ground Beef brings together everything I love about simple hearty dinners—one pot pasta shells, rich beef, and a rush of Mexican-inspired spices. This dish has always been my quick fix for weeknights when the family wants something comforting and nobody wants to wait.

I first made this for a last-minute family gathering and it was gone before I even sat down. Now my neighbors ask for the recipe every time I bring it to a potluck.

Ingredients

• Olive oil: plenty helps brown the beef and gives the shells a lovely shine Choose good quality extra virgin for more flavor
• Ground beef: adds protein and depth Go for eighty five percent lean if you like a bit more richness
• Conchitas: small pasta shells hold the sauce beautifully Any small shell works but conchitas are classic
• Fresh garlic: three cloves minced brings warmth and savoriness Always use fresh if you have it
• Roma tomatoes: ripe and quartered sweeten and brighten the sauce Choose deep red ones
• White onion: chopped for backbone and a little bite Look for firm and glossy onions
• Chicken broth: half a cup creates a robust flavorful base Low sodium is smartest so you control the salt
• Tomato sauce: more tang and a silkier finish Go for plain tomato not seasoned
• Ground cumin: earthy warmth and unmistakable aroma Use freshly ground for the best kick
• Oregano: classic herbal note that wakes up every other spice Mexican oregano is wonderful
• Frozen carrots: a sweet balance to the beef and sauce Buy carrot coins or dice small so they cook quickly
• Bay leaves: subtle perfume and old fashioned comfort Whole leaves only and remove before serving
• Salt and pepper: always season to taste
• Optional for heat: red pepper flakes or diced jalapenos Add as much as your spice level wants

Instructions

Get Ready:

Heat a roomy heavy bottomed pot over medium heat Pour in the olive oil and give the pan a swirl so the bottom gets coated evenly The oil should shimmer but not smoke

Brown the Beef:

Add the ground beef and break it up with a wooden spoon Cook and stir steadily until every bit is browned and no pink remains Season with a generous pinch of salt and black pepper Scooping out a bit of excess grease is fine if you prefer a lighter feel

Build Your Flavor:

Toss in the uncooked conchitas shells and minced garlic Follow with your quartered roma tomatoes chicken broth tomato sauce and cumin Stir well so the beef and shells are evenly coated and the flavors begin to mingle This is the moment your kitchen will start to smell amazing

Simmer Low and Slow:

Lower the heat and cover partially Let the mixture gently bubble for about twenty minutes stirring every five so nothing sticks and the shells soak up flavor

Add the Veggies:

Sprinkle in the oregano frozen carrots and whole bay leaves Tuck the bay leaves under the sauce Simmer for another fifteen minutes so the carrots get tender and the pasta becomes perfectly al dente

Finish with Onion:

Scatter the chopped white onion into the pot during the final five minutes of cooking Stir well so the onion softens and adds a fresh sweet snap

Serve Up:

Spoon the conchitas mixture over fluffy cooked white rice or enjoy straight from the pot Garnish with a little extra oregano if you like

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Personally I love the tiny pasta in this dish because it reminds me of dusty summer days in my grandmother’s kitchen She always said the secret was to toast the shells just a bit before adding the liquids for a deeper richness as they soak up all the sauce I always think of her laughter when I lift the lid and that savory steam washes over me

Storage Tips

Extra conchitas keep well in the fridge for up to four days Pop them in an airtight container Rice can be stored separately so nothing gets gummy Reheat over low heat on the stove with a splash of broth or water and it tastes just cooked

Ingredient Substitutions

No conchitas shells No problem Ditalini or any tiny pasta does the job If you do not have roma tomatoes canned diced tomatoes work in a pinch Want extra veggies Corn bell peppers or peas fit right in and kids will not even notice the swaps

Serving Suggestions

Conchitas are hearty enough to stand alone but I love serving them over fluffy white rice Warm flour tortillas on the side make it extra special Top each bowl with a sprinkle of fresh cilantro or a squeeze of lime for brightness

A Little History

You will find conchitas with ground beef in many Mexican American homes especially when time is tight but taste still matters Pasta entered regional Mexican cuisine in the early twentieth century and this dish grew from the tradition of blending pantry staples with flavors passed down for generations

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This hearty classic always disappears fast Serve it hot and savor each bowlful—the flavor is even better the next day.

Frequently Asked Questions

→ What type of pasta works for this dish?

Small shell pasta, known as conchitas, is traditional. Ditalini or acini di pepe make suitable substitutes in a pinch.

→ Can I make it spicier?

Yes, add red pepper flakes or diced jalapenos for an extra kick according to your taste preferences.

→ Is it necessary to use beef?

No, ground turkey or chicken can be used instead of beef for a lighter twist.

→ What accompaniments go well?

White rice, chopped cilantro, or a side of beans pair perfectly to soak up the flavorful sauce.

→ How do I store leftovers?

Cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stove or microwave.

→ Can I add more vegetables?

Absolutely! Bell peppers, corn, peas, or zucchini can be added toward the end for more color and nutrition.