Dawn Hoover, the columnist from Spice of Life, sent this Taco Filled Pasta Shells recipe to me a couple of weeks ago. I knew it was something that I wanted to make. Anything stuffed in a pasta shell has to be good! I think if I made this again, though, I would add more cream cheese. If you’re in the mood to try something different for dinner, give this one a try. I’ll be warming up leftovers for lunch tomorrow!
Taco Filled Pasta Shells Recipe:
Taco Filled Pasta Shells Ingredients:
1 lb. ground beef
1 envelope taco seasoning
2/3 cup water
1/2 cup salsa
1 can black beans, drained and rinsed
4-oz. cream cheese
1 box jumbo pasta shells (you’ll only use about 16)
1 cup salsa
2 cups shredded cheese
1-1/2 cups crushed Tostitos (I omitted these)
1 cup sour cream (I ran out!)
How To Make Taco Filled Pasta Shells:
In a large skillet, cook beef over medium-high heat until no longer pink; drain off any excess fat. Add taco seasoning, water, salsa and beans; cook over medium heat until thickened and most of the liquid has evaporated (about 10 minutes). Add the 4-oz. Of cream cheese and stir until melted. Remove from heat.
Meanwhile, cook pasta shells according to package directions; drain. Toss with a little olive oil or butter to keep from sticking together.
Fill each pasta shell with a heaping tablespoon of meat mixture (I just used the one from my silverware drawer). You should be able to fill about 16. Spoon 1/2 cup salsa in the bottom of a 9-inch baking dish. Top with filled shells. Pour the other 1/2 cup salsa over the top, cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheeses. Bake uncovered 15 minutes longer or until heated through. Sprinkle with crushed chips. Serve with sour cream and extra salsa. Throw on some shredded lettuce or green onions if you feel like you need some green 🙂 Serve with some rice, corn or beans.
(adapted from Taste of Home- originally sent to me by Dawn Hoover)