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Camelia

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!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dinner
Calories: 357
Ingredients Method Notes

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

Method
 

  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.