One-Pot Conchitas con Carne – Hearty Mexican-Style Beef & Shell Pasta Skillet
A warm, comforting one-pot dish where tender shell pasta simmers in a rich, spiced tomato broth with savory ground beef. This simple recipe transforms everyday ingredients into a deeply satisfying family meal full of bold flavor and cozy textures.
Every bite delivers perfectly seasoned beef, soft pasta shells that soak up the sauce, and a gentle kick of warm spices that make this dish irresistibly comforting.
Ingredients
1 lb ground sirloin
2 cups uncooked small shell pasta (conchitas)
4 oz tomato sauce
¼ small onion, finely chopped
¼ bell pepper, sliced
4–5 cups water
1 beef bouillon cube
1 tsp cumin
1 tsp chili powder
1 tsp paprika
¼ tsp cayenne pepper (optional, for heat)
1 tsp garlic powder
¼ tsp salt (adjust to taste)
½ tsp black pepper
Instructions
In a large pot or Dutch oven, cook the ground sirloin over medium heat until fully browned and crumbly. Drain excess fat if needed.
Add the uncooked shell pasta directly into the pot and stir it with the beef. Toast for 1–2 minutes to enhance flavor.
Add the chopped onion and sliced bell pepper, mixing well.
Season with cumin, chili powder, paprika, cayenne pepper (if using), garlic powder, salt, and black pepper. Stir until everything is evenly coated.
Pour in the tomato sauce and mix thoroughly until the beef and pasta are well combined.
Add the beef bouillon cube and pour in 4–5 cups of water, ensuring the pasta is fully submerged.
Bring to a gentle boil, then simmer uncovered for about 5 minutes, stirring occasionally.
Reduce heat to low, cover the pot, and let it cook for 10–12 minutes, or until the pasta is tender and the sauce has thickened.
Stir well before serving and enjoy warm.
Comfort in every spoonful — simple, hearty, and made to bring everyone to the table.
