TACO STUFFED SHELLS

Mexican food is always good and the same applies to Italian. But what do you do when you are in the mood for both – is there really an Italian Mexican fusion dish? If you’re wondering that, then you’re in luck because yes there is! Read on to find out why all the ingredients you love in tacos are also perfect (or dare we say even better) in pasta shells! You don’t have to pick between these two cuisines because here they blend, and they pair pretty perfectly!

Something else you’re absolutely going to love about this Mexican Italian fusion recipe is you only need seven ingredients to make it. Oh, and it takes less than one hour from starting it to putting the finished dish on the table. There is nothing not to love about this amazing pasta taco dish. So grab your pasta shells along with beef, taco seasoning, tomatoes, cheese, and cilantro, and you’re all set to make it!

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When Mexican cuisine and Italian cuisine are brought together, you can expect something wonderful like these taco filled jumbo pasta shells. Paired with your favorite vegetables or salad, this makes an incredible dinner you will remember for all the right reasons.

Why You’ll Love the Recipe?

This recipe is the perfect one for those who are torn between making an Italian dinner and making a Mexican one. It pairs the best of both, and you end up with wonderful jumbo pasta shells stuffed with all your taco filling favorites.

How to Serve It?

These Tex Mex pasta shells deserve to be served with a tasty side dish, so consider a simple green salad with vinaigrette dressing, some grilled, steamed or roasted asparagus, or

Can You Make It Ahead?

Although you could, this recipe is much nicer when you make it and cook it right away.

Storage Instructions : 

Leftovers should keep for 3 days if stored in an airtight container in the fridge.

Ingredients:

• 8 ounces dried jumbo pasta shells
• 1 pound ground beef
• 1 can undrained fire-roasted crushed tomatoes
• 1 package El Paso taco seasoning
• ¼ cup chopped fresh cilantro
• 1 cup diced fresh Roma tomatoes
• 8 ounces shredded Mexican blend cheese

How to make Taco Stuffed Shells:

Step 1. Cook the pasta shells following the directions on the packaging.

Step 2. As the pasta cooks, cook the beef in a nonstick skillet until no pink remains.

Step 3. Drain off the fat.

Step 4. Stir in the taco seasoning as well as the crushed tomatoes and a cup of the cheese, stirring until the cheese melts.

Step 5. Divide the taco mixture between the pasta shells.

Step 6. Preheat the oven to 350°F.

Step 7. Arrange the stuffed pasta shells in a 13×9-inch baking dish.

Step 8. Sprinkle the diced tomatoes and cilantro on top.

Step 9. Sprinkle the rest of the cheese on top of that.

Step 10. Bake for about 18 minutes or until the cheese has melted and the taco stuffed pasta shells are hot throughout.

Step 11. Serve right away, with your preferred side dishes.

 

Taco Stuffed Shells

Yield: 8

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Mexican food is always good and the same applies to Italian. But what do you do when you are in the mood for both - is there really an Italian Mexican fusion dish? If you’re wondering that, then you’re in luck because yes there is! Read on to find out why all the ingredients you love in tacos are also perfect (or dare we say even better) in pasta shells! You don’t have to pick between these two cuisines because here they blend, and they pair pretty perfectly!

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Ingredients

• 8 ounces dried jumbo pasta shells
• 1 pound ground beef
• 1 can undrained fire-roasted crushed tomatoes
• 1 package El Paso taco seasoning
• ¼ cup chopped fresh cilantro
• 1 cup diced fresh Roma tomatoes
• 8 ounces shredded Mexican blend cheese

Instructions

1. Cook the pasta shells following the directions on the packaging.
2. As the pasta cooks, cook the beef in a nonstick skillet until no pink remains.
3. Drain off the fat.
4. Stir in the taco seasoning as well as the crushed tomatoes and a cup of the cheese, stirring until the cheese melts.
   Divide the taco mixture between the pasta shells.
5. Preheat the oven to 350°F.
6. Arrange the stuffed pasta shells in a 13x9-inch baking dish.
7. Sprinkle the diced tomatoes and cilantro on top.
8. Sprinkle the rest of the cheese on top of that.
9. Bake for about 18 minutes or until the cheese has melted and the taco stuffed pasta shells are hot throughout.
10. Serve right away, with your preferred side dishes.

Notes

Variations and Substitutions :

Try ground turkey in place of the ground beef if that’s your preference, or add some chili powder, cayenne pepper or sliced jalapenos in the filling.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 357Total Fat 20gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 8gCholesterol 79mgSodium 781mgCarbohydrates 20gFiber 3gSugar 3gProtein 22g

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