Thursday, October 20, 2011

Tacos in Pasta Shells

"Jumbo pasta shells stuffed with a rich, spicy blend of cooked ground beef, cream cheese, and taco seasonings are baked with taco sauce and topped with cheese, crushed tortilla chips, and sour cream. "

1 1/4 pounds lean ground beef
4 oz plain cream cheese
1 tablespoon taco seasoning mix (recipe below)
2 green onions, thinly sliced
18 jumbo pasta shells
2 cups taco sauce ( I used a mixture of taco sauce and salsa)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese and taco seasoning and half of the green onion; 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. 
Allow shells to cool on wax paper or foil. 
Keep them from touching each other or they'll stick together

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, green onion and tortilla chips.
Then return dish to oven to cook for 15 minutes more.

Top with sour cream and serve.

Taco Seasoning Mix

Combine in air tight jar or container:

2 Tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano leaves
1 teaspoon paprika
1 Tablespoon cumin
1 teaspoon KOSHER salt

(Use 3 Tablespoons of mix with 1 cup of water and 1 pound of ground beef)

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