Taco Stuffed Pasta Shells Recipe 455 Recipes

TACO STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

TACOS IN PASTA SHELLS

Steps:

• In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
• Preheat oven to 350 degrees F (175 degrees C).
• Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
• Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
• Top with sour cream and onions; serve.

TACO STUFFED PASTA SHELLS

Steps:

• COOK BEEF.
• ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS.
• ADD CREAM CHEESE.
• COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED.
• YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER.
• POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN.
• WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER.
• FILL EACH SHELL.
• PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE.
• COVER AND BAKE AT 350 FOR 30 MINUTES.
• UNCOVER,SPRINKLE WITH CHEESES AND CHIPS.
• BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH.
• SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.

TACO-STUFFED PASTA SHELLS

Steps:

• Brown ground beef; drain if necessary.
• Add cream cheese and chili powder; simmer for 5 minutes.
• Toss shells with melted butter and fill with meat mixture.
• Arrange shells in a 9x13" baking pan.
• Pour taco sauce over each shell.
• Cover with foil and bake at 350 degrees for 15 minutes.
• Uncover and top with shredded cheese; bake 10 minutes more or until bubbly.
• Serve with sour cream.

TACO STUFFED PASTA SHELLS

Steps:

• PREHEAT oven to 350°F Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4-cup cheese; mix well. Spread 1/4-cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
• FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
• COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
• TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375°F Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

TACO PASTA SHELLS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cream cheese, taco seasoning and chives; cook until cream cheese is melted. Stuff into pasta shells. , Place in a greased 4-qt. baking dish. Top with taco sauce. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until the cheese is melted.

TACO STUFFED PASTA SHELLS

Steps:

• In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
• Preheat oven to 350*.
• Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
• Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
• Top with sour cream and guacamole; serve.