No matter how you phrase it, “pasta and tacos,” “pasta and tacos,” it sounds great. In our home, this recipe serves as a different take on Taco Tuesday. The meal is stuffed with cheese, cheese that has a strong taco flavor, and huge shell pasta. In addition to tasting well, I think it looks really great. The fact that you may add your own special touch to this recipe makes it even better.
Ingredients ( 4 servings )
- Eight large pasta shells
- 12 lb. of ground beef
- taco seasoning mix in a half (1.25 ounce) packet.
- Refried beans in a 16-ounce can with half a cup of water
- 13 cup of chopped Cheese, cheddar
- Salsa from a half (16 ounce) jar, divided
- Green onion, sliced, 2 teaspoons
- two teaspoons of minced Cheese, cheddar
- 1/4 cup of sour cream
How To Make Taco Stuffed Shells
1. The oven should be preheated to 350 degrees F (175 degrees C).
2. Over high heat, bring a sizable pot of water to a boil. Add the shell pasta and bring the mixture back to a boil. For about 13 minutes, cook the pasta, uncovered, until it is just beginning to firm up. Flow freely.
3. Drain the grease after browning the ground beef in a big skillet. Add the water and taco seasoning, and simmer over low heat for 5 minutes or until thickened. Taco meat is mixed with 3/4 cup Cheddar cheese and refried beans. Fill prepared spaghetti shells with the meat mixture.
4. In a 9 x 13 inch baking dish, spread 1/4 cup salsa. Spread salsa over the filled shells. Over shells, spoon any leftover salsa.
5. Bake for 40 minutes in a preheated oven. Remove from oven; top with 1/4 cup of shredded Cheddar cheese and green onion slices. Sour cream is recommended.
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