TACOS IN PASTA SHELLS WITH VEGGIES
Jumbo pasta shells stuffed with a rich, spicy blend of cooked ground beef, cream cheese, chili powder, black beans, and Mexi-corn are baked with salsa, cheese, and sour cream. Add green onions as a garnish.
Provided by Dee Dee
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.
Nutrition Facts : Calories 724.9 calories, Carbohydrate 47.5 g, Cholesterol 134.4 mg, Fat 42.7 g, Fiber 7.3 g, Protein 38 g, SaturatedFat 23.4 g, Sodium 1731.2 mg, Sugar 3.2 g
TACO-FILLED PASTA SHELLS
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. -Marge Hodel, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.
Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
TACOS IN PASTA SHELLS RECIPE - (4.4/5)
Provided by kimvess
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, divide about 1 cup of the salsa between two ungreased 2-quart rectangular baking dishes, spreading evenly. Set aside. In an extra-large skillet cook ground meat over medium heat until brown. Drain off fat. Stir in cream cheese and chili powder. Cool slightly. Spoon meat mixture into cooked pasta shells. Arrange filled shells on top of salsa in dishes. Top with the remaining salsa. Bake, covered, for 15 minutes. Sprinkle with cheddar cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, sprinkle with tomato.
TACO PASTA SHELLS
I tease my family that we have to save leftovers of this dish for my lunch the next day. This wonderful recipe uses pasta shells instead of taco shells or tortillas.-Laura Pope, Bloomville, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10-15 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 897mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
TACOS IN PASTA SHELLS
Make and share this Tacos in Pasta Shells recipe from Food.com.
Provided by Denise in NH
Categories Pasta Shells
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook beef in large skillet over medium/high heat until brown, stirring to separate meat.
- Drain fat.
- Reduce heat to medium/low.
- Add cream cheese, salt and chili powder.
- Simmer 5 minutes.
- Toss shells with melted butter; fill with beef mixture.
- Arrange shells in a 13x9 pan that has been sprayed with a cooking spray such as Pam.
- Pour taco sauce over each shell.
- Cover with foil and bake in preheated 350 degree oven 15 minutes.
- Uncover and top with Cheddar cheese, Monterey Jack cheese and chips.
- Bake 15 minutes more or until bubbly.
- Top with sour cream, green onions, lettuce, tomatoes and sliced black olives.
- Serve with a green salad, crusty bread and your choice of wine.
- enjoy!
Nutrition Facts : Calories 963.9, Fat 76.5, SaturatedFat 42.9, Cholesterol 250, Sodium 1848.1, Carbohydrate 10, Fiber 0.9, Sugar 4.9, Protein 58.2
TACOS IN PASTA SHELLS
Make and share this Tacos in Pasta Shells recipe from Food.com.
Provided by Kibbie
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef, stirring to break meat up.
- Drain fat.
- Over medium-low heat, add cream cheese, salt, and chili powder.
- Simmer 5 minutes.
- Toss cooked shells with butter.
- Fill with beef mixture.
- Arrange shells in buttered 13x9 inch pan.
- Pour taco sauce over each shell.
- Cover with foil.
- Bake in preheated 350 degree oven for 15 minutes.
- Uncover, top with cheeses and chips.
- Bake 15 minutes more or until bubbly.
- Top each shell with sour cream and green onion.
Nutrition Facts : Calories 753.7, Fat 57.8, SaturatedFat 30.1, Cholesterol 200.8, Sodium 1490.2, Carbohydrate 8.6, Fiber 0.6, Sugar 4.4, Protein 48.4
TACOS IN PASTA SHELLS
Make and share this Tacos in Pasta Shells recipe from Food.com.
Provided by Sweet Southern Bell
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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°F (175°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.
Nutrition Facts : Calories 745.8, Fat 57.7, SaturatedFat 32.9, Cholesterol 210.9, Sodium 1561.8, Carbohydrate 9.2, Fiber 0.6, Sugar 4.4, Protein 46.7
TACO STUFFED PASTA SHELLS
Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! -Anne Thomsen, Westchester, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 384 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
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