Taco-Stuffed Pasta Shells
Description
The whole family will love this casserole dish. Spice it up or down to your taste. Crunch up your favorite tortilla chips as a garnish, if desired.
Ingredients
8 oz. uncooked jumbo pasta shells (about 24 shells from a 12 oz. package)
1 lb. lean (at least 80%) ground beef
1 oz. package taco seasoning mix, your choice of spicy
14.5 oz. can fire roasted crushed tomatoes, undrained
8 oz. package shredded Mexican cheese blend
1 c. diced plum -Roma tomatoes
1/4 c. chopped fresh cilantro
tortilla chips, for garnish, if desired
Directions
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Heat oven to 350 degrees. Cook and drain pasta shells as directed on package.
Meanwhile, in 12 inch non-stick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 c. shredded cheese; stir well until cheese is melted.
Fill each pasta shell with about 1 T. beef mixture; place in ungreased 13 x 9 inch (3 quart) glass baking dish. Top filled shells with diced plum tomatoes and chopped cilantro; sprinkle with remaining 1 c. cheese.
Bake 15 - 20 minutes or until heated through and cheese is melted.
** Crunch up your favorite tortilla chips and sprinkle on top of cheese, if desired, before or after baking.
Serve warm.
8 servings.