Taco Pasta Shells Food

TACO-FILLED PASTA SHELLS

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.

TACO SHELLS AND CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
• Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
• In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
• Top each serving with some sour cream and salsa if desired.

TACO STUFFED PASTA SHELLS

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.

TACOS IN PASTA SHELLS

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 degrees F (175 degrees C).
• 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 onions; serve.

TACO FILLED PASTA SHELLS

Steps:

• In large skillet, cook beef until no longer pink. Drain.
• Add taco seasoning and prepare to package directions.
• Add cream cheese, cover and simmer for 5-10 minutes until cheese is melted. Stir well.
• Cool meat mixture for 1 hour.
• Fill each shell with about 3 Tablespoons of meat mixture.
• Grease (2) 9 inch square baking dishes, and place 12 shells in each dish.
• Mix salsa and taco sauce and spoon 1/2 over shells in both dishes.
• If not freezing: Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle with Cheddar cheese and tortilla chips (if using). Bake 15 min until cheese is melted. Serve with sour cream and onions.
• To use frozen shells: Omit cheddar and tortilla chips before freezing. Thaw in refrigerator 24 hours Bake at 350 degrees for 40 minute Add cheese and chips and cook another 10 minute.

TACO PASTA SHELLS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cream cheese, taco seasoning and chives; cook until cream cheese is melted. Stuff into pasta shells. , Place in a greased 4-qt. baking dish. Top with taco sauce. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until the cheese is melted.

TACO STUFFED PASTA SHELLS

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.

TACO STUFFED SHELLS

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.

TACO STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

TACO PASTA - (ONE POT!)

Steps:

• Shred the cheddar and Monterey Jack cheese from a block and set aside. It should be near room temperature when added to the pasta sauce.
• Cook and crumble the ground beef over medium-high heat in a high-walled pot or dutch oven. Drain grease.
• Melt the butter in the same pot and add and garlic. Cook for 1 minute.
• Add all remaining ingredients except the cheese and pasta. Stir to combine.
• Bring to a gentle boil. Add the pasta and submerge it in the liquid. Cover and cook according to package instructions. Slide a silicone spatula along the bottom of the pot halfway through to lift any ingredients that may be settling to the bottom.
• Remove cover and ensure the pasta is sufficiently cooked. Taste-test a noodle for doneness before proceeding If needed, cover and cook longer, until your desired doneness is obtained.
• Turn heat to low. Gradually stir in cheese until melted.
• There will be plenty of sauce but it will thicken upon standing and the pasta will continue to absorb it.
• Serve once desired consistency is obtained.

TACO-STUFFED PASTA SHELLS

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.

TACO STUFFED SHELLS

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.

TACOS IN PASTA SHELLS WITH VEGGIES

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.
• Preheat oven to 350 degrees F (175 degrees C).
• Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.

TACO STUFFED PASTA SHELLS

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.

TACO-STUFFED PASTA SHELLS

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.

TACO-STUFFED PASTA SHELLS

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.