Made with pasta shells, cheese and tacos, this yummy recipe is the best of the Mexican and Italian worlds. A simple recipe that’s perfect for those busy weeknights.
What do you get when you mix the delight of Italian cuisine with the exoticness of Mexican cooking – you get a taco stuffed shell. This lovely cuisine is made with just a few ingredients, and in less than an hour, you’re ready to delight your and your family’s taste buds. The ease of this recipe makes it a must have dinner staple.
Total preparation time: 35-40 minutes
Yield: 6 servings
8oz jumbo pasta shells
1lb lean ground beef
1 packet (1 oz) taco seasoning mix
1 can (14.5 oz) crushed tomatoes, undrained
1 cup shredded cheddar cheese
1 cup diced plum tomatoes
1/4cup chopped fresh cilantro
Step 1: Preheat the oven to 350 degrees.
Step 2: Cook the pasta shells in a pot according to the box directions and then drain when properly cooked.
Step 3: While the pasta cooks, cook the beef over medium heat for 5 minutes in a 12 inch skillet. Stir frequently until it’s thoroughly cooked and brown, then drain the fat off. Add the taco seasoning, crushed tomato and half of the shredded cheese. Continue stirring until the cheese melts.
Step 4: Scoop the beef mixture into the cooked pasta shells, and then place in an ungreased quart baking dish. Top filled shells with plum tomatoes, chopped cilantro and the remaining shredded cheese.
Step 5: Bake for 15 minutes in the preheated oven, until the cheese is melted. Take out and serve warm.
Energy: 497 kcal; Carbs; 47g; Protein: 26g; Fat: 22g; Cholesterol: 73mg; Fiber: 2g.
Ground turkey is a great substitute for ground beef in this dish.
If you prefer more heat, try some chopped jalapeños on your shells.
When using a nonstick skillet, avoid metal spatulas to stir food or remove it from the pan. Likewise, avoid steel wool for cleaning. These tools can scratch and damage the nonstick coating on the pan.