ALL RECIPES

Taco-Stuffed Pasta Shells

Ingredients:

  • 20–24 jumbo pasta shells
  • 1 lb. ground beef
  • 1 medium onion, diced
  • 3 tablespoons taco seasoning
  • ¾ cup water
  • 1 cup salsa or salsa-style tomatoes
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 (10-ounce) can drained Rotel tomatoes (or diced tomatoes)
  • 1 jalapeno or serrano pepper, finely minced
  • Green onion (optional garnish)

Instructions:

  1. Preheat the oven to 350 degrees and spray a 9×13 inch baking dish with nonstick cooking spray.
  2. Boil a large pot of water, cook the shells according to package directions, and drain well.
  3. In a large skillet, brown the ground beef over medium-high heat. Add diced onions halfway through the browning process and cook until the beef is browned and onions are soft. Drain any excess grease if needed.
  4. Add taco seasoning and water to the ground beef mixture. Simmer for 10 minutes, then stir in salsa. Remove from heat and let it cool for a few minutes. Once cooled, stir in half of each cheese.
  5. Spoon the seasoned ground beef mixture into the shells and arrange them in a single layer in the prepared dish. Top with the remaining cheese, Rotel tomatoes, and minced jalapeno.
  6. Bake covered for 20 minutes. Uncover and bake for an additional 5 minutes. Sprinkle with minced jalapeno or green onion. Serve promptly for the best results.

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