TACO STUFFED SHELLS
Taco Stuffed Shells made with jumbo pasta shells, salsa, cheese and taco meat are the perfect EASY meal that you can prepare ahead of time!
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Cook the pasta shells in a pot according to the directions on the box and drain.
- Add the ground beef to the pot and brown well.
- Drain the fat.
- Add the taco seasoning and water, stir and cook until water is gone.
- Stir in 1 cup salsa and 3/4 cup cheese.
- Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
- Bake in a covered pan for 15 minutes.
Nutrition Facts : Calories 497 kcal, Carbohydrate 47 g, Protein 26 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 73 mg, Sodium 644 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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-this dish has it all. Made with only seven ingredients in less than an hour, these stuffed taco shells are the perfect recipe for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. Hearty with taco-seasoned ground beef and extra cheesy, this pasta is bound to become a staple in your weekly dinner rotation.
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 1/2 g
ONE-POT CHEESY TACO PASTA RECIPE BY TASTY
Here's what you need: ground beef, tomato, whole kernel corn, tomato sauce, water, taco seasoning, salt, pepper, elbow macaroni, colby jack cheese
Provided by Chandreyee Sen
Categories Dinner
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
- Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
- Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
- Remove from heat. Sprinkle cheese on top and cover.
- Serve once cheese is melted!
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 5 grams
TACO SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
- In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
- Top each serving with some sour cream and salsa if desired.
TACO-FILLED PASTA SHELLS
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. -Marge Hodel, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.
Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
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