A New Take on Taco Tuesday!

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!

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