Taco-Stuffed Pasta Shells
Yes, you read that right: Taco-Stuffed Pasta Shells! You no longer have to choose between Italian or Mexican food for dinner, because this dish has it all. Made with only 7 ingredients in less than an hour, these tasty stuffed shells with taco meat are the perfect meal for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. This extra-cheesy, super-satisfying taco pasta shells recipe is bound to become a staple in your weekly dinner rotation.
Ingredients
- 8 ozuncooked jumbo pasta shells (about 24 shells from 12-oz box)
- 1 lblean (at least 80%) ground beef
- 1packet (1 oz) old el paso™ original taco seasoning mix
- 1 canmuir glen™ organic fire roasted crushed tomatoes, undrained
- 1 packageshredded mexican cheese blend (2 cups)
- 1 cupdiced plum (roma) tomatoes
- ¼ cupchopped fresh cilantro
Directions
- 1
Heat oven to 350°F. Cook and drain pasta shells as directed on box.
- 2
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.
- 3
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.
- 4
Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.