Taco-Stuffed Pasta Shells

Name: Taco-Stuffed Pasta Shells
Prep time: 35 min
Total time: 55 min
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) Old El Paso™ original taco seasoning mix; 1 can (14.5 oz) Muir Glen™ 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

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Prep Time: 35 minutes

Total: 55 minutes

Servings: 8

Cost: $1.38 /serving

Author : Pillsbury Kitchens

Ingredients

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8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)1 lb lean (at least 80%) ground beef1 package (1 oz) Old El Paso™ original taco seasoning mix1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained1 package (8 oz) shredded Mexican cheese blend (2 cups)1 cup diced plum (Roma) tomatoes1/4 cup chopped fresh cilantro

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Instructions

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Step 1

Heat oven to 350°F. Cook and drain pasta shells as directed on box.

Step 2

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.

Step 3

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.

Step 4

Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.