Taco-Stuffed Pasta Shells

[Honoria]

Taco-Stuffed Pasta Shells




Prep

35 Min

Total

55 Min

Ingredients

7

Servings

8


Ingredients

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.



4

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

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