Taco-Stuffed Pasta Shells

This is a Pillsbury recipe.  It is a wonderful, tasty comfort food.
If you're a fan of taco-flavored things then you're going to LOVE today's delicious Taco-Stuffed Pasta Shells recipe!

This dish is full of flavor.  The cilantro gives it a touch of a citrus flavor.  

Taco-Stuffed Pasta Shells

PREP  35 MIN   TOTAL 55 MIN    SERVINGS  8Ingredients

8

oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1

lb lean (at least 80%) ground beef 

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1

package (8 oz) shredded Mexican cheese blend (2 cups)

1

cup diced plum (Roma) tomatoes

       1/4

    cup chopped fresh cilantro

Steps

• 1

  Heat oven to 350°F. Cook and drain pasta shells as directed on box.
• 2

  Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
• 3

  Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

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• 4

  Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.
  
  

  

  For original recipe, click HERE

  Do these not look delicious?  Try them and leave a comment about what you thought of them! 

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