TACO STUFFED LUMACONI

Taco Stuffed Lumaconi image

Provided by Laka

Categories Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

250 g jumbo pasta shells (16 pieces uncooked lumaconi or conchiglioni)
250 g ground beef
1 tablespoon olive oil
3 tablespoons taco seasoning mix
160 g chopped tomatoes, from a can
1/2 cup shredded swiss cheese
1 cup tomato puree
1/2 tablespoon taco seasoning mix
100 g chopped tomatoes, from a can
1/2 cup shredded swiss cheese
50 g tortilla chips, crumbled

Steps:

Cook lumaconi or conchiglioni according to package directions. Drain and splash with cold water to stop cooking.
Meanwhile, sauté ground beef in olive oil in a large skillet over medium heat for 5 minutes or until no longer pink.
Add 3 tablespoons of the Taco seasoning mix, 160 g chopped tomatoes and ½ cup of shredded cheese. Stir well until cheese is melted. Leave to cool slightly.
Fill each lumaconi with 1 tablespoon of the meat mixture.
Spoon tomato puree, mixed with ½ tablespoon of the Taco seasoning mix, over bottom of the shallow baking dish. Arrange the filled lumaconi on top.
Top the filled pasta with 100 g chopped tomatoes and ½ cup shredded Swiss cheese.
Sprinkle with crumbled tortilla chips.
Cover dish with aluminum foil and bake in preheated oven at 180°C for 30 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 599.6, Fat 24.4, SaturatedFat 9.5, Cholesterol 67.3, Sodium 357.4, Carbohydrate 65.8, Fiber 5.1, Sugar 7.3, Protein 29.6