Taco-Stuffed Pasta ShellsRecipe preview on Faxo
Recipe

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
Steps
- 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.
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