Conchitas with Ground Beef

Conchitas with Ground Beef: A Flavorful Mexican Pasta Delight

Exploring the Fusion of Italian and Mexican Cuisine

Conchitas with Ground Beef, also known as “little shells” pasta, are a delightful fusion of Italian pasta and Mexican flavors. This comforting dish combines the best of both worlds with tender pasta shells and a rich, savory ground beef sauce that’s infused with Mexican spices. Let’s embark on a culinary journey to create this unique and satisfying meal that your taste buds won’t soon forget.


For the Conchitas:

  • 12 ounces conchitas pasta (or any small pasta shells)
  • 1 tablespoon olive oil
  • Salt, for boiling pasta

For the Ground Beef Sauce:

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 cup frozen corn kernels (optional)
  • 1 cup shredded Mexican blend cheese
  • Fresh cilantro leaves, for garnish


1. Cook the Conchitas:

  • Bring a large pot of salted water to a boil.
  • Add the conchitas pasta and cook according to the package instructions until al dente.
  • Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set it aside.

2. Prepare the Ground Beef Sauce:

  • In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Use a wooden spoon to break it apart as it cooks.
  • Add the finely chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
  • Stir in the diced tomatoes (with their juices), tomato sauce, ground cumin, chili powder, paprika, salt, and black pepper. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together.
  • If desired, add the frozen corn kernels to the sauce and cook for an additional 5 minutes until they are heated through.

3. Combine Pasta and Sauce:

  • Add the cooked and drained conchitas pasta to the skillet with the ground beef sauce. Stir to combine, ensuring the pasta is well coated with the sauce.

4. Top with Cheese:

  • Sprinkle the shredded Mexican blend cheese evenly over the top of the pasta and sauce mixture.

5. Garnish and Serve:

  • Cover the skillet with a lid and let it sit for a few minutes until the cheese melts and becomes gooey.
  • Garnish your Conchitas with Ground Beef with fresh cilantro leaves for a burst of color and flavor.

6. Serve Warm:

  • Spoon generous portions onto plates, and enjoy your delicious Conchitas with Ground Beef!

Tips and Variations:


  • Be mindful of the pasta cooking time; you want it to be al dente because it will continue to cook slightly when combined with the sauce.
  • If you like your pasta sauce spicier, add more chili powder or a pinch of red pepper flakes to kick up the heat.


  • Feel free to add diced bell peppers, sliced olives, or even a can of black beans for extra texture and flavor.
  • Customize the cheese topping to your liking. Cheddar, Monterey Jack, or even crumbled queso fresco are excellent choices.


  • To make this dish vegetarian, substitute the ground beef with plant-based crumbles or diced tofu.


  • Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.

Cook’s Note:

  • Conchitas with Ground Beef offer a delightful fusion of flavors that will surely satisfy your taste buds. It’s a versatile dish that you can customize to suit your preferences, making it a favorite for family dinners and gatherings with friends. Enjoy exploring the fusion of Italian and Mexican cuisine right at your own dining table!

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