Step-by-Step Instructions
1. Brown the Beef
In a large pot or deep skillet, cook the ground beef over medium-high heat until fully browned. Drain the excess fat, season with garlic salt and pepper, and set the meat aside in a separate bowl.
2. Toast the Conchitas
In the same pot, add a tablespoon of oil if needed. Pour in the dry pasta shells and the diced onion.8 Stir constantly over medium heat for 3–5 minutes. You are looking for the shells to turn a beautiful golden-tan color.
Warning: Watch them closely! They can go from golden to burnt in seconds.
3. Build the Broth
Once the shells are toasted, add the minced garlic and cook for 30 seconds until fragrant. Pour in the tomato sauce (or your blended fresh tomatoes) and stir to coat the shells.
4. Simmer to Perfection
Add the browned beef back into the pot along with the cubed potatoes (if using).9 Pour in the broth or water. Add the cumin and oregano. Bring the mixture to a boil, then reduce the heat to low.10 Cover and simmer for 15–20 minutes until the pasta and potatoes are tender.11
Customizing Your Sopita
This dish is famously known as a “struggle meal” or a “pantry staple” because it is so versatile.12
| Variation | What to Add |
| The “Garden” Version | Add frozen peas, carrots, or diced zucchini during the last 10 minutes. |
| The “Spicy” Kick | Chop a fresh jalapeño or serrano pepper and sauté it with the onions. |
| The “Creamy” Finish | Stir in a dollop of Mexican crema or top with crumbled Queso Fresco before serving. |
Serving Tradition
Conchitas with Ground Beef is best served in deep bowls with plenty of the savory broth. It is traditionally accompanied by warm flour tortillas for dipping and a squeeze of fresh lime juice to brighten the richness of the beef.13
