Taco Stuffed Shells
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REVIEWS)
PREP:
10 minutes
TOTAL:
SERVES:
4
I don’t know if you call this an Italian, or Mexican dish, but these taco stuffed shells are worth having on the dinner table when you want to change up taco night or pasta night!
I love using stuffed shells. Its just a fun way to change up any standard recipe. For taco night this week, I thought it’d be fun to give taco stuffed shells a try.
For the taco stuffing, I used ground beef, black beans, diced tomatoes and a couple packs of taco seasoning.
After browning the ground beef I just let it simmer so that the tomatoes broke down and thickened up into a sauce.
Then for the “pasta sauce” I used a little enchilada sauce and tossed the pasta shells in it. After stuffing each shell with the taco filling, load it up with cheese and let it back until melted!
I’ll admit the first bite is confusing. You get the pasta texture and think, “i’m eating italian food”. Then that wonderful taco filling hits and think “no wait. it’s a mexican dish”.
Let your tastebuds argue it out and just enjoy the ride.
Taco Stuffed Shells
Ingredients
- 1 lb ground beef
- 24 oz diced tomatoes
- 2 packs taco seasoning
- 12 oz black beans
- 16 pasta shells
- 4 oz enchilada sauce red or green
- 6 oz shredded cheese
Instructions
- Preheat oven to 350F. In a pan, brown ground beef and drain the fat. Stir in 1 pack of taco seasoning.
- Stir in black beans diced tomatoes, and add another packed of taco seasoning, stir and let simmer on low for about 15 minutes.
- while the taco stuffing is simmering boil your pasta shells. Drain and place back in the post with enchilada sauce and toss until the shells are coated with the sauce.
- Spoon in taco stuffing into pasta shells and place in a 13 x 9 baking dish. Repeat until dish is full. Pour over remaining enchilada sauce and top with cheese. Back for 10-15 minutes until cheese is nice and melted. Serve with salsa and enjoy!
Nutrition
