Tuesday, May 6, 2014

Taco-Stuffed Pasta Shells

Being Italian, I love to make traditional Italian meals. However, I also love authentic Mexican food. Who says you can’t combine the flavors of both? After all, most recipes throughout the world are connected in some way. This is an easy way to capture the roasted tomato flavor of the taco meat and stuff it into some pasta shells.This is perfect for making in a hurry and will easily feed six people. You can use ground beef to keep with the traditional taco choice, but you could also use ground chicken or turkey for a different flavor. Whatever you choose, you’ll love how easy this is to make! 

Ingredients Needed: (for about 6-8 servings)
  • 1 10 oz box uncooked jumbo pasta shells, cooked, drained
  • 2 lbs ground beef
  • 1 8 oz pouch Old El Paso® roasted tomato Mexican cooking sauce
  • 1/2 tsp salt
  • 1 can diced tomatoes
  • 2 1/2 cups shredded Mexican cheese blend
  • Fresh cilantro (optional)
  • Sour cream (optional)
How to Make It:
  • 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.
  • Serve hot and top with a spoonful of sour cream. 

 *I also made a small batch without the added diced tomato topping or cilantro for the kids.*

Recipe from Pillsbury.com

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