TACO STUFFED SHELLS

Taco Stuffed Shells is a quick-fix recipe that promises a wholesome meal and delicious flavors. These shells, filled with seasoned ground beef and topped with a zesty blend of fire-roasted tomatoes, cilantro, and Mexican cheese, will satisfy your craving for Tex-Mex flavors. This recipe is effortless and quick, making it perfect for busy weeknights when you need something hearty and delicious on the table. Whether hosting a casual dinner or looking for a fuss-free meal option, these stuffed shells are versatile. Serve them warm with your favorite sides for a satisfying meal leaving everyone asking for seconds.

Ingredients:

1 cup jumbo pasta shells, dried

1 cup ground beef

¾ cup canned fire-roasted crushed tomatoes, undrained

½ cup fresh Roma tomatoes, diced

2 tbsp. fresh cilantro, chopped

2 tbsp. El Paso taco seasoning

1 cup shredded Mexican blend cheese

Instructions:

1. Pour water into a pot over medium-high heat and bring to a boil, then add pasta shells and cook according to package instructions.
2. In the meantime, place a skillet over medium heat, add beef, and cook until fully cooked.
3. Drain excess fat from the beef.
4. Add half of the crushed tomatoes, half of the taco seasoning, and half of the cheese, and continue to stir until the cheese melts.
5. Divide and stuff the taco mixture into the pasta shells.
6. Place the stuffed pasta shells in a 9×9” baking dish, and sprinkle diced tomatoes and cilantro over the top.
7. Add the remaining cheese on top.
8. Place the baking dish in the preheated oven at 350°F and bake for 15 to 18 minutes or until the cheese melts and shells are completely hot.
9. Once done, take off the oven, leave for some time, and serve warm with your preferred sides.

Yield: 4

TACO STUFFED SHELLS

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Taco Stuffed Shells is a quick-fix recipe that promises a wholesome meal and delicious flavors. These shells, filled with seasoned ground beef and topped with a zesty blend of fire-roasted tomatoes, cilantro, and Mexican cheese, will satisfy your craving for Tex-Mex flavors.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 cup jumbo pasta shells, dried
• 1 cup ground beef
• ¾ cup canned fire-roasted crushed tomatoes, undrained
• ½ cup fresh Roma tomatoes, diced
• 2 tbsp. fresh cilantro, chopped
• 2 tbsp. El Paso taco seasoning
• 1 cup shredded Mexican blend cheese

Instructions

1. Pour water into a pot over medium-high heat and bring to a boil, then add pasta shells and cook according to package instructions.
2. In the meantime, place a skillet over medium heat, add beef, and cook until fully cooked.
3. Drain excess fat from the beef.
4. Add half of the crushed tomatoes, half of the taco seasoning, and half of the cheese, and continue to stir until the cheese melts.
5. Divide and stuff the taco mixture into the pasta shells.
6. Place the stuffed pasta shells in a 9x9” baking dish, and sprinkle diced tomatoes and cilantro over the top.
7. Add the remaining cheese on top.
8. Place the baking dish in the preheated oven at 350°F and bake for 15 to 18 minutes or until the cheese melts and shells are completely hot.
9. Once done, take off the oven, leave for some time, and serve warm with your preferred sides.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 400Total Fat: 20gCarbohydrates: 20gProtein: 25g