MAKE TACO SALAD SHELLS RECIPES

Name: Taco-Stuffed Pasta Shells
Prep time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box); 1 lb lean (at least 80%) ground beef; 1 package (1 oz) Old El Paso™ original taco seasoning mix; 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained; 1 package (8 oz) shredded Mexican cheese blend (2 cups); 1 cup diced plum (Roma) tomatoes; 1/4 cup chopped fresh cilantro

TACO-STUFFED PASTA SHELLS RECIPE - PILLSBURY.COM

Taco-Stuffed Pasta Shells Recipe - Pillsbury.com image

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

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 package (8 oz) shredded Mexican cheese blend (2 cups)
1 cup diced plum (Roma) tomatoes
1/4 cup chopped fresh cilantro

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

HOMEMADE TACO SHELLS #1 RECIPE - FOOD.COM

Homemade Taco Shells #1 Recipe - Food.com image

These are so good, you may NEVER buy taco shells again! But be prepared to be the last one to have a chance to sit down and eat. As soon as I sit down to eat my first taco, my guests are needing their 3rd or 4th or 5th one cooked...But, it is well worth it to hear that these are the best tacos they have ever had!

Total Time 22 minutes

Prep Time 2 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup flour
1/2 cup yellow enriched cornmeal
1/4 teaspoon salt
1 1/2 cups water
1 egg

Steps:

Preheat a dry skillet over medium/high heat.
Mix the ingredients well.
The batter will be runny.
Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
Each side only takes about 1 minute of cooking.
The shells are not supposed to brown.
When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
Fill with all the taco stuffin's and enjoy!

Nutrition Facts : Calories 186.8, FatContent 2, SaturatedFatContent 0.5, CholesterolContent 46.5, SodiumContent 171.7, CarbohydrateContent 35.7, FiberContent 2, SugarContent 0.2, ProteinContent 6

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