TACO STUFFED SHELLS
Tacos and pasta meet to create an awesome dinner!
Provided by RecipeGirl.com
Categories Main Course
Time 1h5m
Number Of Ingredients 12
Steps:
- Cook the pasta to al dente according to the package directions. Drain well.
- Preheat the oven to 375F. Spray the inside of a 9x13-inch casserole dish with nonstick spray.
- Add the beef, onion, bell pepper, and garlic to a large skillet over medium-high to high heat. Cook until the meat is browned, about 5 minutes, stirring occasionally to break up the meat.
- Stir in the diced tomatoes (with juices), taco seasoning, and water. Cook uncovered until the mixture is thickened, about 10 minutes, stirring occasionally. Cool slightly until the meat isn't too hot to touch.
- Spread half of the salsa in the bottom of the prepared casserole dish.
- Spoon the meat mixture into the cooked pasta shells and arrange them in the prepared casserole dish. Spoon on the remaining salsa. Sprinkle the cheese on top.
- Cover the dish with foil and bake until the shells are warm throughout and the cheese is melted, about 20 minutes. If you want to brown the top a little, remove the foil and broil for a couple minutes.
- Serve warm with desired toppings.
Nutrition Facts : ServingSize 1 serving (4 to 5 shells), Calories 538 kcal, Carbohydrate 55 g, Protein 33 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 86 mg, Sodium 1154 mg, Fiber 5 g, Sugar 7 g
TACO STUFFED PASTA SHELLS
I found this recipe in a magazine a couple of years ago and it is a favorite at our house. We love cream cheese so I usually add a bit more than what the recipe calls for. The original recipe says you can double it and freeze one pan for up to 90 days. I haven't tried that but if you do, let me know how it turns out.
Provided by Shermm
Categories Pasta Shells
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- COOK BEEF.
- ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS.
- ADD CREAM CHEESE.
- COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED.
- YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER.
- POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN.
- WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER.
- FILL EACH SHELL.
- PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE.
- COVER AND BAKE AT 350 FOR 30 MINUTES.
- UNCOVER,SPRINKLE WITH CHEESES AND CHIPS.
- BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH.
- SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.
STUFFED TACO SHELLS
From Taste of Home Healthy. Everyone loves this one. One serving is three stuffed shells. A serving is about 360 calories. This has been one of those go to comfort recipes on my journey to lose weight. I have lost 50 pounds and don't feel deprived. Pair with a nice side salad for a meal that is sure to please and won't kill your waisteline.
Provided by seesko
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
- Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
- Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.
Nutrition Facts : Calories 247.7, Fat 12, SaturatedFat 4.8, Cholesterol 74.8, Sodium 656.1, Carbohydrate 7.5, Fiber 0.8, Sugar 4.8, Protein 25.8
TACO STUFFED PASTA SHELLS
Make and share this Taco Stuffed Pasta Shells recipe from Food.com.
Provided by LMillerRN
Categories Pasta Shells
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 350°F Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4-cup cheese; mix well. Spread 1/4-cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
- FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
- COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
- TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375°F Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.
TACO STUFFED SHELLS
These taco stuffed shells are super easy to make! Just stuff the shells with the filling, top with some cheese, and bake. In no time at all, you'll have a delicious meal that the whole family will love.
Provided by Laura
Categories 30-Minute Meals Freezer-Friendly Mains Oven Baked
Time 35m
Number Of Ingredients 8
Steps:
- Boil the jumbo shell pasta until al dente, drain, and rinse in cold water to keep the noodles from sticking together.
- Preheat the oven to 350 degrees.
- Add the ground beef to a skillet over medium high heat, and saute until completely browned. Drain and excess fat.
- Mix in the minced garlic and saute 30 seconds more.
- Add the taco seasoning packet, cream cheese, and salsa to the skillet with the beef and stir until the cream cheese is completely melted. Let the meat mixture cool.
- Stuff the cooked jumbo shell pasta with the ground beef mixture and place it into a well-greased 9x13 baking dish.
- Sprinkle with the cheese and bake for 15-20 minutes.
- Garnish with fresh chopped green onions and serve.
Nutrition Facts : Calories 571 kcal, Carbohydrate 32 g, Protein 36 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 126 mg, Sodium 1249 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 13 g, ServingSize 1 serving
TACO-FILLED PASTA SHELLS
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
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
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 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses 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 each of cheeses and 1-1/2 cups chips; proceed as directed.
Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
TACO STUFFED PASTA SHELLS
Make and share this Taco Stuffed Pasta Shells recipe from Food.com.
Provided by looneytunesfan
Categories Pasta Shells
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
- Preheat oven to 350*.
- Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
- Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
- Top with sour cream and guacamole; serve.
Nutrition Facts : Calories 801.1, Fat 64.8, SaturatedFat 35.5, Cholesterol 215.2, Sodium 1561.8, Carbohydrate 9.2, Fiber 0.6, Sugar 4.4, Protein 44.7
CHEESY TACO STUFFED PASTA SHELLS
This Mexican inspired main dish is great for picky eaters! Everyone, including the kids, will love this quick and easy dinner recipe. It's made with just a few simple and cheap ingredients: ground beef, cream cheese, salsa, enchilada sauce, pasta shells, and shredded cheese.
Provided by Lilly
Categories Main Course
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cook the shells according to the package directions (it's okay if they are a little firm since you will also be baking them). Once cooked, lay them out individually so that they don't stick together.
- In a skillet, cook and chop the ground beef until brown; remove any excess grease. Add the salsa and taco seasoning to the beef and combine.
- Add the cream cheese to the beef and stir until the cream cheese is thoroughly melted (if you cut the cream cheese into smaller pieces it melts a lot faster).
- Pour about half of the enchilada sauce onto the bottom of a greased 9x13 baking dish.
- Stuff the shells with the beef mixture and place them into the sauced dish. Once finished, drizzle with the remaining enchilada sauce and top with cheese.
- Bake for about 20 minutes. Enjoy!
TACO-STUFFED PASTA SHELLS
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
Categories Entree
Time 55m
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, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 1/2 g
MEXICAN STUFFED SHELLS
This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.
Provided by AIMEE.HOWE
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
- Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
- Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
- Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g
TACO STUFFED SHELLS
This taco stuffed shells recipe is a fantastic twist for Taco Tuesday! Here we've got perfectly seasoned ground beef in jumbo shells with loads of juicy salsa and melty cheese.
Provided by Natasha Bull
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Boil a large, salted pot of water for the jumbo shells. Cook them al dente according to package directions.
- Add the oil and onion to a skillet over medium-high heat and sauté for 4-5 minutes or until the onion is just starting to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add in the ground beef, chili powder, smoked paprika, and cumin. Cook, breaking up the beef with your spoon as you go along, until the beef is browned and cooked through (about 8 minutes). If there's lots of excess fat, spoon most of it out.
- Meanwhile, preheat the oven to 375F and move the rack to the top third of the oven. Grease a 9x13 baking dish and spread the salsa in an even layer on the bottom.
- Take the skillet off the heat and stir in the sour cream and half the cheese (stir until it's evenly melted in). Season with salt & pepper as needed.
- Rinse the shells under cool water and drain them thoroughly. To stuff the shells, take a small spoon and add the mixture into each shell. You should be able to stuff them fairly full. I add them to the baking dish one at a time as I go along.
- Top the shells with the remaining cheese.
- Bake, uncovered, for 20 minutes. You can then broil them for a few minutes to brown the cheese if you wish. Note: you can cover the baking dish with foil prior to baking if you like. I like to have some crispy bits, but if you want it all to be softer, I suggest doing that (take the foil off to broil, though).
- Prep the toppings while the shells are baking.
- You can top the shells while they're still in the baking dish or serve them and then top each plate as desired.
Nutrition Facts : Calories 395 kcal, Carbohydrate 32 g, Protein 28 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 79 mg, Sodium 749 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
TACO STUFFED SHELLS
Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!
Provided by JenniferLL
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g
TACO-STUFFED PASTA SHELLS
Give stuffed pasta shells a burst of taco flavor with ground beef, cilantro and salsa. We think they make quite a good pair-and you will, too.
Provided by My Food and Family
Categories Home
Time 50m
Yield 7 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Pour milk over crackers in large bowl; let stand 2 min. or until crackers are softened. Add meat, cottage cheese, tomatoes, egg and 1/3 cup cilantro; mix well.
- Mix tomato sauce and salsa until blended; pour 1/2 cup into 13x9-inch baking dish sprayed with cooking spray. Fill each pasta shell with 2 Tbsp. meat mixture; place over sauce in prepared dish. Top with remaining meat mixture and tomato sauce mixture; sprinkle with shredded cheese. Cover.
- Bake 30 min. or until shells are heated through and shredded cheese is melted. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 530, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
TACO-STUFFED PASTA SHELLS
Make and share this Taco-Stuffed Pasta Shells recipe from Food.com.
Provided by Joy1996
Categories One Dish Meal
Time 32m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef; drain if necessary.
- Add cream cheese and chili powder; simmer for 5 minutes.
- Toss shells with melted butter and fill with meat mixture.
- Arrange shells in a 9x13" baking pan.
- Pour taco sauce over each shell.
- Cover with foil and bake at 350 degrees for 15 minutes.
- Uncover and top with shredded cheese; bake 10 minutes more or until bubbly.
- Serve with sour cream.
Nutrition Facts : Calories 387.9, Fat 31.2, SaturatedFat 16.1, Cholesterol 106.9, Sodium 435.8, Carbohydrate 5.8, Fiber 0.4, Sugar 2.8, Protein 20.5
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- Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with the olive oil until soft and transparent (about 5 minutes).
- Add the ground beef and continue to cook until browned. Mix together the taco seasoning ingredients while the beef is browning. Once the beef is fully cooked through, add the taco seasoning and stir to combine. Drain the beans and add to the skillet. Stir until combined. Taste and season with salt as needed (I used about 1 teaspoon).
- Allow the beef and bean filling to sit while you cook the pasta shells. Bring a large pot to a boil, add the shells and cook just until tender. Be sure not to over cook the shells or they will be soft and difficult to fill. While the pasta shells are cooking, prepare the enchilada sauce.
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- Cook large shells pasta according to package directions. Once cooked, separate and place on parchment paper on counter. Set aside.
- While pasta is cooking, brown ground beef (or ground turkey) in a large skillet. Once browned, drain grease and return meat to skillet. Add in green chilies, corn and black bean salsa, and taco seasoning. Fold in shredded cheese. Set aside.
- Using a large spoon, stuff each shell with taco meat mixture, until all shells are stuffed. Place shells in ziploc bag and freeze until ready to use. When ready to cook, follow step 4 below.
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