JustMexicanFood

menu icon
search icon
You are here: Home / Kids’ Favorites / Conchitas With Ground Beef

Conchitas With Ground Beef

Sharing is caring!

A savory one-pot Mexican pasta dinner that’s as comforting as it is flavorful.

Conchitas With Ground Beef is a classic Mexican-inspired dish that delivers deep, homey comfort with every bite. Made with shell pasta (conchitas), browned ground beef, and a rich tomato-based broth seasoned with garlic, cumin, and oregano, this meal comes together in one pot for easy cleanup.

With the optional addition of carrots, jalapeños, or corn, this dish is endlessly adaptable—whether you're cooking for a crowd, prepping ahead, or just need a simple weeknight dinner.

Why You’ll Love This Recipe

  • Flavorful & Comforting – Savory tomato sauce, aromatic spices, and tender pasta create a rich, satisfying bite.

  • One-Pot Wonder – All ingredients cook together in a single pot for easy prep and cleanup.

  • Kid-Friendly & Meal-Prep Ready – Simple flavors and pasta make it a hit with picky eaters, and it stores and reheats beautifully.

  • Customizable – Easily swap ingredients or add vegetables and spice for your perfect bowl.

  • Budget-Friendly – Uses pantry staples and affordable protein for a filling, economical meal.

Ingredients

  • 4 tbsp olive oil

  • 1½ lbs ground beef

  • 3 cups medium conchas (shell pasta), uncooked

  • 3 cloves garlic, minced

  • 6 Roma tomatoes, quartered

  • ¾ cup white onion, chopped

  • ½ cup chicken broth

  • ½ cup tomato sauce

  • ¾ tsp ground cumin

  • ½ tsp oregano

  • ¾ cup frozen carrots

  • 3 bay leaves

  • Jalapeños and corn (optional)

  • Salt and pepper to taste

Instructions

  1. Cook the beef: In a large pot over medium heat, add olive oil. Brown ground beef, stirring occasionally, until cooked through. Season with salt and pepper.

  2. Add base ingredients: Stir in uncooked shell pasta, garlic, tomatoes, broth, tomato sauce, and cumin. Combine thoroughly.

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

  4. Add vegetables: Stir in oregano, carrots, bay leaves, and optional jalapeños or corn. Continue simmering for another 15 minutes or until the pasta is tender.

  5. Finish: Add chopped onion and simmer for 5 more minutes until softened.

  6. Serve: Serve warm, optionally over cooked white rice.

Tips / Storage / FAQs

Tips:

  • Use fresh carrots for more texture; dice small and add earlier to cook through.

  • Avoid overcooking the pasta—it should be tender but not mushy.

  • Simmer uncovered if the mixture is too watery at the end.

Storage:

  • Fridge: Store in an airtight container for up to 3 days.

  • Freezer: Freeze portions for up to 3 months. Thaw overnight before reheating.

FAQs:

  • Can I use a different pasta? Yes! Try ditalini, elbow macaroni, or small shells.

  • Can I use plant-based protein? Absolutely—try ground tofu, lentils, or vegan meat crumbles.

  • How do I add more heat? Add diced jalapeños, chili powder, or red pepper flakes.

  • Can I prep this ahead? Yes, it's perfect for meal prep—just reheat before serving.

Final Thoughts

Conchitas With Ground Beef is an easy, nourishing recipe that bridges tradition and convenience. Whether you make it your own with added veggies, spice it up, or enjoy the classic version, this dish is always a cozy favorite—perfect for family dinners, lunch leftovers, or just a little taste of home.

Conchitas With Ground Beef

This easy Conchitas With Ground Beef recipe is a Mexican-inspired one-pot meal featuring shell pasta, seasoned beef, and tomato sauce. A comforting dinner ready in 45 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 4 tbsp olive oil
  • 1½ lbs ground beef
  • 3 cups medium conchas shell pasta, uncooked
  • 3 cloves garlic minced
  • 6 Roma tomatoes quartered
  • ¾ cup white onion chopped
  • ½ cup chicken broth
  • ½ cup tomato sauce
  • ¾ tsp ground cumin
  • ½ tsp oregano
  • ¾ cup frozen carrots
  • 3 bay leaves
  • Jalapeños and corn optional
  • Salt and pepper to taste

Method
 

  1. Cook the beef:
  2. In a large pot over medium heat, add olive oil. Brown ground beef, stirring occasionally, until cooked through. Season with salt and pepper.
  3. Add base ingredients:
  4. Stir in uncooked shell pasta, garlic, tomatoes, broth, tomato sauce, and cumin. Combine thoroughly.
  5. Simmer:
  6. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.
  7. Add vegetables:
  8. Stir in oregano, carrots, bay leaves, and optional jalapeños or corn. Continue simmering for another 15 minutes or until the pasta is tender.
  9. Finish:
  10. Add chopped onion and simmer for 5 more minutes until softened.
  11. Serve:
  12. Serve warm, optionally over cooked white rice.

Notes

Use fresh carrots for more texture; dice small and add earlier to cook through.
Avoid overcooking the pasta—it should be tender but not mushy.
Simmer uncovered if the mixture is too watery at the end.

More Kids’ Favorites