Saturday, September 3, 2011

Taco Stuffed Shells

This is a recipe from my childhood. I got a kid's cookbook that I think was published by Betty Crocker or Better Homes and Gardens, I can't seem to find it anywhere online or I would show you. It had a lot of fun and yummy recipes. Two of the recipes I remember making were mini cinnamon sugar soft pretzels and these taco stuffed shells. I looked everywhere online for the recipe, but couldn't find it so I just had to wing it. I think they turned out really well and they were even good left over. Enjoy!

1 lb. ground beef
8 oz. jumbo pasta shells
1 small onion, finely diced
1 green pepper, finely diced
1 envelope taco seasoning plus the water it requires
1 recipe of Zesty Mexican Tomato Sauce
shredded cheddar cheese
tortilla chips, crumbled for garnish (optional)

Brown the ground beef. Halfway through cooking time add the chopped pepper and onion. Add the taco seasoning plus the water it requires and finish cooking the meat. While the beef is cooking, boil the pasta shells until they are just shy al dente, they will finish cooking in the oven. Rinse and drain the shells and let cool for a few minutes. Prep sauce. Pour enough sauce into a 9x13" glass baking dish to cover the bottom. Once the beef is finished and the shells are cool, gently spoon beef into the shells and place finished shells in the baking dish. Once finished, pour remaining sauce over the stuffed shells. Cover and bake for 30 minutes at 350 degrees. After 30 minutes uncover the stuffed shells and top with shredded cheese. Return to oven and bake another 5-10 minutes or until cheese is melted. Just before serving top shells with some crushed tortilla chips and sliced olives. Enjoy warm.

*updated 04/06/13*

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