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

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In the diverse and vibrant culinary landscape of Mexico, one dish stands out for its delectable combination of flavors and its comforting embrace – Conchitas with Ground Beef. This traditional Mexican dish, known for its savory and hearty blend of ingredients, is more than a meal. It’s a culinary adventure that brings the rich flavors of Mexico right to your dinner table. Read on to discover what makes Conchitas with Ground Beef a must-try and how you can prepare this delightful dish at home.

What Is Conchitas with Ground Beef?

Conchitas with Ground Beef is a Mexican classic that has been enjoyed by generations. It’s a harmonious blend of ground beef, conchas pasta, tomato sauce, chicken broth, and a medley of spices. The result? A robust and satisfying dish that’s perfect for weeknight dinners or special gatherings.

The Unique Taste of Conchitas with Ground Beef

The beauty of Conchitas with Ground Beef lies in its multifaceted flavors. The sweetness of tomato sauce, the savoriness of ground beef, the heat from chili, and the subtleness of finely diced carrots create a flavor profile that’s both rich and exciting. Each bite promises a taste sensation that satisfies even the most discerning palates.

How I Discovered Conchitas with Ground Beef

On a memorable trip to Mexico, my family and I stumbled upon this delightful dish in a local restaurant. The flavors instantly won us over, and I knew I had to recreate this Mexican classic at home. The recipe turned out to be surprisingly simple, making it a staple in my weekly meal plan.

How to Make Conchitas with Ground Beef: A Step-by-Step Guide

Prepare the Pasta: Begin by cooking the conchas pasta according to package instructions. Once done, drain and set aside.

Cook the Ground Beef: In a pan over medium heat, cook the beef until browned, then drain the excess fat.

Build the Flavors: Add the diced carrots, tomato sauce, chicken broth, and chosen spices. Allow it to simmer for 15-20 minutes, and relish in the delightful aroma that fills your kitchen.

Combine with Pasta: Mix in the cooked pasta, and ensure it’s well-coated with the sauce.

Garnish and Serve: Top with your favorite shredded cheese, and you’ve created a masterpiece!

Personal Thoughts and Tips

This recipe is more than a dish; it’s a connection to Mexican culture and a joy to prepare and enjoy. Whether you’re looking to impress guests or enjoy a family meal, Conchitas with Ground Beef won’t disappoint. Experiment with fresh cilantro or a sprinkle of lime for an added twist!

Conclusion

Conchitas with Ground Beef is a culinary gem that showcases the richness of Mexican cuisine. With its blend of flavors and easy preparation, it’s a dish that promises to please. Try it out for yourself and discover why this Mexican classic has become a favorite in my home.

Looking for more authentic Mexican recipes or curious about international cuisine? Explore our blog for more culinary inspiration and tips to enhance your home cooking experience!

Ingredients

  • 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.

Instructions

  1. Start Strong: Heat that pot over medium heat, and let the olive oil dance.
  2. The Beefy Beginnings: Brown the beef, stirring until it’s happy and no pink is left. Season it your way.
  3. All Together Now: Here come the conchas shells, garlic, tomatoes, broth, sauce, and cumin. Stir like you mean it.
  4. 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.
  5. More Friends: Oregano, carrots, bay leaves – in they go. Simmer for 15 more until those shells are just right.
  6. The Final Flourish: Add those onions and give it another 5. They’ll soften up nicely.
  7. Serve it Proud: Over cooked white rice, and take a bow.

Notes

  • 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.

Conchitas with Ground Beef Recipe

Conchitas with Ground Beef is a flavorful fusion of meat, pasta, and vibrant spices. A comforting Mexican classic, it’s a satisfying dish that dances on your palate!
5 from 1 vote
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 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.

Instructions

  • 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.

Notes

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.

WANT TO SAVE THIS RECIPE?

WANT TO SAVE THIS RECIPE?

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