TACO-STUFFED PASTA SHELLS RECIPE - PILLSBURY.COM
Yes, you read that right: taco-stuffed pasta shells! You no longer have to choose between Italian or Mexican food for dinner—this dish has it all. Made with only seven ingredients in less than an hour, these stuffed taco shells are the perfect recipe for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. Hearty with taco-seasoned ground beef and extra cheesy, this pasta is bound to become a staple in your weekly dinner rotation.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 35 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Cook and drain pasta shells as directed on box.
- Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
- Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
- Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.
Nutrition Facts : Calories 330 , CarbohydrateContent 28 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 3 g, TransFatContent 1/2 g
JUMBO FLUFFY WALNUT APPLE MUFFINS RECIPE | ALLRECIPES
A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.
Provided by Jen Graham
Categories Apple Muffins
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 jumbo muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
- In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
- To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
Nutrition Facts : Calories 634.7 calories, CarbohydrateContent 89.7 g, CholesterolContent 114.5 mg, FatContent 28.2 g, FiberContent 3 g, ProteinContent 8.8 g, SaturatedFatContent 13.6 g, SodiumContent 483.1 mg, SugarContent 55.8 g
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