Conchitas With Ground Beef

 A comforting one-pot meal where tender pasta shells simmer in a rich, savory tomato broth with seasoned beef and vegetables. Hearty, flavorful, and perfect for weeknights.

Ingredients

• 4 tbsp olive oil

• 1½ lbs ground beef (80/20 recommended)

• 3 cups medium conchas pasta shells, uncooked

• 3 cloves garlic, minced

• 6 Roma tomatoes, quartered

• ¾ cup chopped white onion

• ½ cup chicken broth

• ½ cup tomato sauce

• ¾ tsp ground cumin

• ½ tsp dried oregano

• ¾ cup diced carrots (fresh or frozen)

• ¾ cup diced zucchini (optional)

• 3 bay leaves

• Salt and pepper, to taste

• Cooked white rice, for serving

Optional add-ins: diced jalapeños, corn, bell peppers, or peas.

Instructions

1. Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Season with salt and pepper.

2. Build the Base: Add conchas shells, garlic, tomatoes, chicken broth, tomato sauce, and cumin. Stir well.

3. Simmer: Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.

4. Add Veggies & Herbs: Stir in oregano, carrots, zucchini (if using), and bay leaves. Cover and simmer for another 15 minutes, until pasta is tender.

5. Finish: Add chopped onion and simmer uncovered for 5 more minutes, until onion softens slightly. Remove bay leaves.

6. Serve: Spoon over cooked white rice. Garnish with cilantro, lime, or avocado if desired.

Tips & Variations

• Pasta Swap: Can’t find conchas? Use ditalini, orzo, or small shells.

• More Heat: Add diced jalapeños, a pinch of red pepper flakes, or a dash of hot sauce.

• Vegetarian Version: Use plant-based ground “meat” and vegetable broth.

• Extra Veggies: Stir in corn, peas, or bell peppers with the carrots.

• Make Ahead: Tastes even better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months.

Prep: 15 mins | Cook: 40 mins | Serves: 8