Ingredients

• 4 tbsp olive oil
• 1 ½ lb (≈680 g) ground beef
• 3 cups uncooked conchas shells (or substitute: ditalini, acini di pepe)
• 3 cloves garlic, minced
• 6 Roma tomatoes, quartered
• ¾ cup white onion, chopped (plus extra to finish)
• ½ cup chicken broth
• ½ cup tomato sauce
• ¾ tsp ground cumin
• ½ tsp dried oregano
• ¾ cup frozen carrots
• 1 small zucchini, chopped (optional — mentioned in method)
• 3 bay leaves
• Jalapeños and corn (optional)
• Salt and pepper, to taste

Directions

1. Heat a large pot over medium heat and add the olive oil.
2. Add the ground beef and brown, breaking it into pieces with a spoon. Cook until no longer pink. Season with salt and pepper.
3. Stir in the conchas shells, minced garlic, quartered tomatoes, chicken broth, tomato sauce, and ground cumin. Combine well.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally so the pasta cooks evenly and absorbs the sauce.
5. Add the dried oregano, frozen carrots, chopped zucchini (if using), and bay leaves. Continue to simmer for another 15 minutes, or until the conchitas are tender.
6. Add the chopped white onion and simmer 4–5 minutes more until the onion softens but remains slightly crisp.
7. Taste and adjust seasoning with salt and pepper. If you want heat, stir in diced jalapeños or red pepper flakes. Remove bay leaves before serving.
8. Serve hot—traditionally over cooked white rice—or enjoy on its own.