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Conchitas with Ground Beef Recipe!!!

Here are a beautifully simple yet tasty conchitas con Carne recipe that’s perfect for those long days of hunger: pasta shells with beef soup.

This is one of the many delicious dishes that are typical in traditional Mexican home cooking. Conchitas, con Carne, is popular throughout the Mexican states of Chihuahua, Sinaloa, and Sonora.

Are Conchitas Con Carne Good For You?
Yes!!! If you’re looking for a nutritious meal that is high in protein and low in fat, then this is the perfect dish for you! The way to lose weight with this recipe is by substituting the pasta for wholewheat noodles or brown rice. Also, try using leaner meat.

Using lean meat will help cut back fats tremendously. A bowl of Conchitas Con Carne cooked with lean meat, wholewheat pasta, and brown rice will give you a lot fewer calories compared to the meal prepared with regular pasta, white rice, and a lot more fats.


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.

Remember It Later

This recipe! Pin it to your favorite board NOW!



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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