TACO STUFFED PASTA SHELLS RECIPE - (4.5/5)

Taco Stuffed Pasta Shells Recipe - (4.5/5) image

Provided by froggyess

Number Of Ingredients 7

10 oz uncooked jumbo pasta shells, cooked, drained
1 1/2 lb lean (at least 80%) ground beef
1 pouch (8 oz) Old El Paso® roasted tomato Mexican cooking sauce
1/2 teaspoon salt
1 1/4 cups diced tomatoes
2 1/2 cups shredded Mexican cheese blend (10 oz)
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 350°F. Cook and drain pasta shells as directed on box. Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well. Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells. Top evenly with remaining 2 cups cheese. Bake 15 minutes or until cheese is melted. To reheat the stuffed pasta shells, cover in foil and reheat in a preheated 350°F oven for about 10 minutes. Serve with Mexican rice and refried beans. Top with hot sauce if you prefer some heat.