Conchitas with Ground Beef: A Flavorful Mexican Classic You Can Make at Home


  • Olive Oil: 4 generous tablespoons for that smooth sizzle
  • Ground Beef: 1 1/2 pounds of meaty goodness
  • Conchas Shells: 3 cups uncooked They’re the star of the show!
  • Garlic: 3 cloves minced (Trust me, it’s worth it)
  • Roma Tomatoes: 6 quartered and ripe
  • White Onion: 3/4 cup chopped (No tears, please!)
  • Chicken Broth: 1/2 cup Your kitchen’s magic potion
  • Tomato Sauce: 1/2 cup for tang
  • Ground Cumin: 3/4 teaspoon That’s the secret
  • Oregano: 1/2 teaspoon for that classic touch
  • Frozen Carrots: 3/4 cup Yes, frozen’s fine
  • Bay Leaves: 3 for that fragrant mystery
  • Salt And Pepper: to taste You’re the boss here
  • Bonus! Add some heat with red pepper flakes or diced jalapenos if you dare.


  • Start Strong: Heat that pot over medium heat, and let the olive oil dance.
  • The Beefy Beginnings: Brown the beef, stirring until it’s happy and no pink is left. Season it your way.
  • All Together Now: Here come the conchas shells, garlic, tomatoes, broth, sauce, and cumin. Stir like you mean it.
  • Low and Slow: Turn down the heat. Let it all get to know each other for 20 minutes, giving it a stir now and then.
  • More Friends: Oregano, carrots, bay leaves – in they go. Simmer for 15 more until those shells are just right.
  • The Final Flourish: Add those onions and give it another 5. They’ll soften up nicely.
  • Serve it Proud: Over cooked white rice, and take a bow.


Can’t find conchitas shells? Ditalini or acini di pepe are happy to stand in.Taste and adjust. Your kitchen, your rules.Got a vegetable drawer to empty? Bell peppers, corn, or whatever’s on hand can join the party.

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