Heat the olive oil in a large skillet over medium-high heat.

Add the minced garlic and sauté until fragrant.

Add the chopped onions and cook until they become translucent.

Now, add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.

Drain excess fat if necessary.

In a blender or food processor, combine the quartered Roma tomatoes and tomato sauce. Blend until smooth.

Pour the tomato mixture into the skillet with the browned ground beef.

Add the chicken broth, ground cumin, oregano, frozen carrots, bay leaves, and salt and pepper to taste.

Stir everything together, reduce the heat to low, cover the skillet, and let it simmer gently for about 20 minutes. This will allow the flavors to meld together and the sauce to thicken.

While the sauce is simmering, bring a large pot of salted water to a boil.

Add the conchas shells to the boiling water and cook according to the package instructions until al dente.

Once cooked, drain the shells and set them aside.

Remove the bay leaves from the sauce.

Add the cooked conchas shells to the skillet with the sauce and gently stir to combine everything well.

Let the conchitas cook for an additional 5 minutes, allowing the pasta to absorb some of the sauce.

Serve the conchitas with ground beef hot, garnished with fresh cilantro or grated cheese, if desired. Accompany it with warm tortillas or a side of Mexican rice for a complete meal.