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Taco Stuffed Shells


Taco Stuffed Shells



Pasta and tacos, tacos and pasta, whatever you call them, they are delicious. This recipe works well as

an alternative to Taco Tuesday at our house. The food is filled with taco flavoring and cheese and

placed in a large cardboard box. I think, aside from the taste, it also looks very nice. What makes it


even better is that you can add your own magic to it.



o 8 cups jumbo pasta

o ½ pound ground beef

o ½ (1.25 ounce) package taco seasoning mix


o ½ cup water

o ½ (16 ounce) canned beans

o ⅓ cup shredded Cheddar cheese

o ½ (16-ounce) jar salsa, divided

o 2 tablespoons chopped green onions


o 2 tablespoons shredded cheddar cheese

o ¼ cup heavy cream

How To Make Taco Stuffed Shells


1. Preheat the oven to 175 degrees Celsius.

2. Bring a large pot of water to a boil over high heat. Stir in the pasta shells and boil again. Cook the


noodles, uncovered, until tender, 13 minutes.

3. Use ground meat in a large skillet; Remove fat. Add taco seasoning and water; Cook over high heat

until thickened, about 5 minutes. Stir cooked beans and 3/4 cup Cheddar cheese into taco meat.

Spoon meat mixture into prepared crust.

4. Spoon 1/4 cup salsa into a 9×13 baking pan. Arrange stuffed peppers on top of the salsa. Spoon

remaining salsa over crust.

5. Bake in the preheated oven for 40 minutes. sprinkle with chopped green onions and 1/4 cup

Cheddar cheese. Serve with cream.

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