Friday, February 4, 2011

The TexMex Craving Continues- Taco Stuffed Pasta Shell

I am not sure if it's the fact that a Chuy's just opened up this week in my town or the random cold snap is making me want some spice to heat things up, but I have been craving Tex Mex all week. Hrm or maybe it was the article about the Taco Bell lack of meat in the meat? Anyway,  it started with the Chicken Enchiladas and has taken me to this next recipe- Taco Stuffed Pasta Shells. What can be better than yummy taco meat in a delicate pasta shell?

First, I browned some lean ground beef in a large skillet.

Then, I added finely diced onions

The meat and onions were seasoned with taco seasoning.

 and Mexican Oregano

Once the meat was nicely browned I added the best ingredient EVER

Taco Bell Mild Sauce! That's right, all the flavor AND the meat! Woo-hoo

Next, I mixed refried beans with shredded cheddar cheese.

Then the seasoned meat was added in.
A heaping spoonful was stuffed into a cooked pasta shell

It was placed on a layer of salsa.

I used 8 for a very healthy 2 person meal (probably with some left for lunch the next day).

 The rest of the salsa was spooned over the top,

and then sprinkled with cheese.

The shells were flavorful and delicious. They definitely helped satisfy my need for Tex Mex. Well, at least until the next day......

Taco Stuffed Pasta Shells

 1 box jumbo pasta shells
1 lb extra lean ground beef
1 finely diced onion
2 tbls taco seasoning mix
2 tsp Mexican oregano
1/2 cup water
1/2 bottle Taco Bell Mild Sauce ( you can go for the medium or hot if you like the spicy stuff)
1 can (16 oz) refried beans
1 cup shredded  cheddar cheese, divided
1 jar (16 oz) salsa, divided

Cook beef and onion in a large skillet until brown; drain. Add seasoning mix,oregano, water and Taco Bell sauce; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 c cheese; mix well. Spread 1/4 c salsa over bottom of each of the 2 8" baking dishes.

Fill pasta shells with beef mixture; place half of the shells in each baking dish, filled side up. Spoon remaining salsa over shells.

To Freeze: Freeze in freezer to oven safe container.

To Reheat: Heat oven to 375. Cover with foil and bake for 45 - 50 minutes or until heated through. Sprinkle with green onions and cheese and serve with sour cream if desired.


Carolyn said...

I like it. Looks like a interesting twist on traditional Tex Mex and delicious to boot!

Brandy said...

I may have to try this one! :)