Sometimes you just don't know how well items will go together until you try it. This was one of those dished. Pasta shells and Tacos? It sounded weird, but the combination actually works wonders! It was an instant hit.
I actually first found this recipe on pillsbury.com and decided go big or go home so I made a double batch right off the bat and everyone was glad I did.
Ingredients: (for 8 servings)
- 8 ounces uncooked Jumbo Pasta Shells about 24 shells from 12-oz box
- 1 pound lean Ground Beef
- 1 package taco seasoning mix or use your own, you can find a recipe for your own on this site
- 1 can 14.5 oz fire roasted crushed tomatoes undrained
- 8 oz shredded Mexican cheese blend
- 1 cup diced plum Roma tomatoes
- 1/4 cup fresh Cilantro chopped
Cooking:
1. Heat oven to 350°
2. Cook and drain pasta shells as directed on box
3. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain
4. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted
5. Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch glass baking dish.
6. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
7. Bake 15 to 20 minutes or until heated through and cheese is melted and serve
8. Enjoy!
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