Tacos In Pasta Shells Food

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.

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-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.

TACOS IN PASTA SHELLS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, divide about 1 cup of the salsa between two ungreased 2-quart rectangular baking dishes, spreading evenly. Set aside. In an extra-large skillet cook ground meat over medium heat until brown. Drain off fat. Stir in cream cheese and chili powder. Cool slightly. Spoon meat mixture into cooked pasta shells. Arrange filled shells on top of salsa in dishes. Top with the remaining salsa. Bake, covered, for 15 minutes. Sprinkle with cheddar cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, sprinkle with tomato.

SPAGHETTI TACOS

Steps:

• Cook spaghetti as directed on package, omitting salt. Meanwhile, brown meat in medium skillet; drain. Stir in pasta sauce; cook on medium-low heat 5 min. or until heated through, stirring frequently.
• Drain spaghetti. Add to meat sauce; mix well. Combine next 4 ingredients.
• Fill taco shells with mozzarella and spaghetti mixture; sprinkle with Parmesan. Serve topped with lettuce salad.

CHEESY PASTA-STUFFED SHELLS

Steps:

• Preheat oven to 350°F. Cook jumbo shells according to package directions. Using a large slotted spoon, transfer shells to a colander. Rinse with cold water; drain well. Set aside. In the same pan, cook tiny shells according to package directions; drain. Set aside.
• Meanwhile, in a large saucepan combine Gruyére cheese, cheddar cheese, half-and-half, and pepper. Heat over medium-low heat until cheese melts and is smooth, stirring frequently. Stir in tiny shells.
• Spread about 1/2 cup of the vodka sauce into the bottom of a 3-quart rectangular baking dish. Spoon the cheese mixture evenly into the drained jumbo shells; place stuffed shells in prepared baking dish. Top with remaining vodka sauce.
• Cover and bake for 30 minutes. Uncover; sprinkle evenly with brick cheese. Bake, uncovered, about 15 minutes more or until heated through (160°F). If desired, top with fresh basil.

TACO FILLED PASTA SHELLS

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to directions Add cream cheese; cover and simmer for 5-10 minutes or until melted, stirring occasionally.
• Transfer to a bowl and refrigerate for 1 hour. Cook pasta according to directions.
• Drain and toss with butter (a couple of teaspoons to keep the shells from sticking). Fill each shell with about 3 tablespoons of meat mixture.
• Place 12 shells in a greased 9" square pan; cover and freeze for up to 3 months. To prepare unfrozen shells: spoon salsa into a greased 9" square pan.
• Top with shells and taco sauce.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and sprinkle with cheese and chips; bake 15 minutes longer or until cheese is melted.
• Serve with sour cream and onions.
• To prepare frozen shells: Thaw for 24 hours and cook as above.

TACOS IN PASTA SHELLS

Steps:

• Brown beef, stirring to break meat up.
• Drain fat.
• Over medium-low heat, add cream cheese, salt, and chili powder.
• Simmer 5 minutes.
• Toss cooked shells with butter.
• Fill with beef mixture.
• Arrange shells in buttered 13x9 inch pan.
• Pour taco sauce over each shell.
• Cover with foil.
• Bake in preheated 350 degree oven for 15 minutes.
• Uncover, top with cheeses and chips.
• Bake 15 minutes more or until bubbly.
• Top each shell with sour cream and green onion.

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.