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Taco-Stuffed Pasta Shells Recipe

Taco-Stuffed Pasta Shells
Source: Life Made Delicious

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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.

Dinner

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A recipe from Life Made Delicious

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