Taco Stuffed Shells

Taco Stuffed Shells new york times recipes




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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