TACO SHELLS OVEN RECIPES

Name: Taco-Filled Pasta Shells
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 casseroles (6 servings each).
Cuisine: North America, Mexican
Ingredients: 2 pounds ground beef; 2 envelopes taco seasoning; 1-1/2 cups water; 1 package (8 ounces) cream cheese, cubed; 24 uncooked jumbo pasta shells; 1/4 cup butter, melted; ADDITIONAL INGREDIENTS (for each casserole):; 1 cup salsa; 1 cup taco sauce; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1-1/2 cups crushed tortilla chips; 1 cup sour cream; 3 green onions, chopped

TACO-FILLED PASTA SHELLS RECIPE: HOW TO MAKE IT

Taco-Filled Pasta Shells Recipe: How to Make It image

I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

Ingredients

2 pounds ground beef
2 envelopes taco seasoning
1-1/2 cups water
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 filled shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining 12 stuffed shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

Nutrition Facts : Calories 492 calories, FatContent 31g fat (16g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 982mg sodium, CarbohydrateContent 29g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 23g protein.

BAKED TACO SHELLS ARE JUST AS GOOD AS FRIED | MEXICAN PLEASE

Baked Taco Shells Are Just as Good as Fried | Mexican Please image

These baked taco shells are much healthier than the fried version, plus they are super easy to make.

Provided by Patrick Calhoun | Mexican Please

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 4

Ingredients

6-8 corn tortillas
oil ((or cooking spray))
chili powder ((optional))
salt ((optional))

Steps:

Brush a light coating of oil onto the tortillas (or use cooking spray).
If you want to give them some flavoring, add dashes of chili powder and salt.
Place each tortilla over two oven rungs. (You can optionally place a roasting pan or foil on a lower rack to catch any oil dripping down.)
Bake for 10 minutes at 375F for a crispy but pliable version.
Bake for 12-13 minutes for a crispier version.
Serve immediately.

Nutrition Facts : Calories 216 kcal, ServingSize 1 serving

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