Taco-Stuffed Pasta Shells Recipe

Name: Taco-Stuffed Pasta Shells
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Ingredients: 227 g uncooked jumbo pasta shells (about 24 shells from 340 g box); 1 lb (500 g) lean ground beef; 1 package Old El Paso™ taco seasoning mix; 1 can (398 mL) crushed tomatoes, undrained; 2 cups shredded Mexican cheese blend; 1 cup diced plum (Roma) tomatoes; 1/4 cup chopped fresh cilantro

Ingredients

227 g uncooked jumbo pasta shells (about 24 shells from 340 g box)
1 lb (500 g) lean ground beef
1 package Old El Paso™ taco seasoning mix
1 can (398 mL) crushed tomatoes, undrained
2 cups shredded Mexican cheese blend
1 cup diced plum (Roma) tomatoes
1/4 cup chopped fresh cilantro

PREP TIME 35m	COOK TIME 20m	TOTAL TIME 55m
YIELD 8 servings

Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on box.
Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain.
Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish.
Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
Bake 15 to 20 minutes or until heated through and cheese is melted.
Serve warm.