Conchitas With Ground Beef

Instructions

1. Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Season with salt and pepper.

2. Build the Base: Add conchas shells, garlic, tomatoes, chicken broth, tomato sauce, and cumin. Stir well.

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

4. Add Veggies & Herbs: Stir in oregano, carrots, zucchini (if using), and bay leaves. Cover and simmer for another 15 minutes, until pasta is tender.

5. Finish: Add chopped onion and simmer uncovered for 5 more minutes, until onion softens slightly. Remove bay leaves.

6. Serve: Spoon over cooked white rice. Garnish with cilantro, lime, or avocado if desired.

Tips & Variations

• Pasta Swap: Can’t find conchas? Use ditalini, orzo, or small shells.

• More Heat: Add diced jalapeños, a pinch of red pepper flakes, or a dash of hot sauce.

• Vegetarian Version: Use plant-based ground “meat” and vegetable broth.

• Extra Veggies: Stir in corn, peas, or bell peppers with the carrots.

• Make Ahead: Tastes even better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months.

Prep: 15 mins | Cook: 40 mins | Serves: 8