There’s something magical about a simple dish that can bring everyone to the table without fuss or fanfare. Conchitas with Ground Beef is one of those meals—humble, hearty, and deeply satisfying.
This traditional Mexican comfort food pairs tender shell pasta with ground beef, onions, garlic, and a flavorful tomato broth.
It’s a recipe I grew up with, often served in big bowls on cool evenings or as a quick lunch when my family needed something filling yet affordable.
The smell of pasta toasting in oil and beef browning with onions is enough to make anyone’s mouth water. Whether you’re cooking for kids, hosting friends, or just want a quick weeknight dinner, this one-pot wonder will quickly earn its spot in your regular rotation.
Why You’ll Love This Recipe
Conchitas with Ground Beef is the perfect combination of flavor, convenience, and comfort. The pasta shells are first toasted in a bit of oil, which gives them a nutty depth before they soak up a seasoned tomato broth.
Ground beef adds protein and heartiness, making this a complete meal in a single pot. The mild flavors can easily be adjusted to suit everyone at the table, from young kids to spice lovers.
Best of all, it’s affordable, uses pantry staples, and reheats beautifully—so you can enjoy leftovers for lunch or dinner the next day.
What You’ll Need
- 1 pound ground beef (80/20 for best flavor)
- 2 cups small shell pasta (conchitas)
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (8-ounce) can tomato sauce
- 4 cups beef broth (or chicken broth)
- 1 cup water (more as needed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1½ teaspoons kosher salt (adjust to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- Fresh cilantro, chopped (for garnish)
- Optional: diced jalapeño for heat, shredded cheese for topping
Pro Tips
- Toasting the pasta before adding liquid gives it a richer, more complex flavor—don’t skip this step.
- For the most flavor, let the beef develop some browning before breaking it up.
- Keep extra broth on hand—pasta can absorb more liquid than expected during cooking.
- For a milder dish, omit the chili powder and replace with sweet paprika.
- Garnish generously—cilantro, cheese, and a squeeze of lime brighten every bite.
Tools You’ll Need
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Ladle for serving
Substitutions & Variations
- Protein alternatives: Ground turkey, chicken, or pork can replace beef.
- Vegetarian option: Omit the meat and use vegetable broth. Add beans or extra vegetables.
- Spicy version: Include jalapeños, chipotle powder, or diced green chiles.
- Different pasta: Elbows or ditalini can be used if conchitas are unavailable.
- Cheesy finish: Stir in shredded cheese just before serving for a creamy variation.
Make-Ahead Tips
- Brown the beef and toast the pasta ahead of time—store each separately in airtight containers until ready to finish the dish.
- The tomato and spice base can be made up to 24 hours in advance and refrigerated.
- The finished dish keeps well and develops even deeper flavor after a day.
Step-by-Step Instructions
1. Toast the Pasta
Heat the vegetable oil in a large skillet over medium heat. Add the dry shell pasta and stir frequently until golden brown, about 4–5 minutes.
2. Brown the Beef
Push the pasta to the side of the skillet. Add the ground beef to the open space and cook, breaking it up with a spoon, until well browned and no longer pink.
3. Sauté the Aromatics
Add diced onion and minced garlic to the skillet. Stir and cook for 2–3 minutes until softened and fragrant.
4. Build the Flavor Base
Stir in the tomato sauce, cumin, chili powder, paprika, salt, pepper, and bay leaf. Mix well to coat everything evenly.
5. Add Liquid and Simmer
Pour in the beef broth and water. Stir to combine. Bring to a boil, then reduce the heat and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is tender.
6. Finish and Serve
Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with chopped cilantro and shredded cheese before serving.
Leftovers & Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze portions in airtight containers for up to 2 months.
- Reheat on the stovetop or in the microwave, adding a splash of broth or water to restore moisture.
Nutrition & Benefits
This dish offers a balance of protein, carbohydrates, and micronutrients from spices and tomato sauce. Lean ground beef can provide iron and B vitamins, while whole wheat pasta can add fiber.
The tomato base is rich in lycopene, an antioxidant that supports heart health. The recipe can be easily adapted to be lower in fat or sodium without losing its comfort factor.
Recipe FAQs
1. Can I make this without beef?
Yes, substitute ground turkey, chicken, or beans for a meatless option.
2. What pasta works best?
Small shells are traditional, but elbows or other small shapes work too.
3. Can I double this recipe?
Yes—use a larger pot and adjust cooking time slightly.
4. Is it spicy?
Not as written, but you can increase chili powder or add fresh chiles.
5. How can I make it creamier?
Add shredded cheese or a splash of cream at the end.
A Family-Friendly Classic Worth Keeping
Conchitas with Ground Beef is a shining example of how simple ingredients can come together to make something special.
It’s budget-friendly, filling, and adaptable, which makes it perfect for busy families and cozy nights at home.
Once you try it, you’ll see why it’s a staple in so many Mexican households. So grab a pot, toast those pasta shells, and enjoy the comforting aroma that fills your kitchen—you’ll have a hearty dinner on the table in no time.
