This delicious dish has received many, five star, comments over at Pillsbury – and that doesn’t surprise me!
I have made this recipe many times. I crunch up tortilla chips and put on top though before I bake it. This is one of my husbands favorite meals. Top it off with shredded lettuce, sour cream and taco sauce. Yummy.
Ingredients
- 8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
- 1 lb lean (at least 80%) ground beef
- 1 package (1 oz) taco seasoning mix
- 1 can (14.5 oz) organic fire roasted crushed tomatoes, undrained
- 1 package (8 oz) shredded Mexican cheese blend (2 cups)
- 1 cup diced plum (Roma) tomatoes
- 1/4 cup chopped fresh cilantro
Instructions:
Heat oven to 350°F. Cook pasta according to instructions on the package.
In 12-inch skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
Fill each pasta shell with 1 tablespoon beef mixture; place in ungreased 13×9-inch glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining cheese.
Bake 15 to 20 minutes. Serve warm.
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Quick Tip: Add some chopped jalapenos for some extra kick!
Thanks to Pillsbury for this fun Mexican-style dinner the whole family will love!
