- 4 tbsp Olive Oil4 tbsp Olive Oil
- 1 1/2 pound Ground Beef1 ½ pound
- 3 cups medium conchas shells Uncooked3 cups medium conchas shells Uncooked
- 3 cloves minced Garlic3 cloves minced Garlic
- 6 Roma Tomatoes Quartered6 Roma Tomatoes Quartered
- 3/4 cup White Onion Chopped¾ cup White Onion Chopped
- 1/2 cup Chicken Broth½ cup Chicken Broth
- 1/2 cup Tomato Sauce½ cup Tomato Sauce
- 3/4 teaspoon Ground Cumin¾ teaspoon Ground Cumin
- 1/2 teaspoon Oregano½ teaspoon Oregano
- 3/4 cup Frozen carrots¾ cup Frozen carrots
- 3 Bay Leaves3 Bay Leaves
- Jalapeños and Corn ( Optional )Jalapeños and Corn ( Optional )
- Salt And Pepper to taste
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How To Make Conchitas with Ground Beef
- Begin by preheating a large pot over medium heat and adding the olive oil.
- Brown the heated pot, occasionally stirring until it is cooked through and no longer pink.
- Season with salt and pepper to taste.
- Add the conchas shells, garlic, tomatoes, chicken broth, tomato sauce and cumin. Stir to combine.
- Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- Add in the oregano, carrots, zucchini and bay leaves.
- Simmer for an additional 15 minutes or until conchitas shells are tender.
- Lastly, add the white onion and simmer for 5 minutes or until softened.
- Serve over cooked white rice.
Notes
- If you cannot access conchitas shells, you can substitute with another small-shaped pasta such as ditalini or acini di pepe.
- Be sure to adjust the seasonings to taste.
- If you’d like some heat, add some red pepper flakes or diced jalapenos.
- Feel free to add more vegetables, such as bell peppers or corn.