Mexican Stuffed Shells (Pasta Taco)
This Bachelor Cooking recipe captures the delicious flavor of a taco and transports it to an entirely new arena using jumbo pasta shells as a vehicle. This meal is fancy enough for a dinner-date in; and is easy enough to make for a whole group. Follow these steps below to make Mexican Stuffed Shells (aka: Pasta Taco).
Prep Time: 20 min Cook Time: 40 min
- Jumbo Pasta Shells (about half a box)
- Ground Beef (about 1 lb)
- Cream Cheese (half a brick)
- Salsa (1.5 cups or like half a jar)
- El Pato mexican spicy tomato sauce (one 7.75oz can)
- Mexican Cheese (2 cups)
- Green Onions (2–optional)
- Salt & Pepper (to taste)
- Cayenne Pepper (a few dashes)
- In a large pot boil water to cook the noodles following the directions on the box (should be 9 minutes in a rolling boil).
- While the water boils and noodles cook, brown the ground beef in a pan on a medium/medium-low heat.
- Once the noodles are cooked drain them and set them out on a cutting board so they aren’t touching (so they don’t stick to each other).
- Mix in the spices (salt, pepper, & cayenne) and the cream cheese to the meat and mix well until the cream cheese is melted through and mixed throughly.
- Pour the salsa in the bottom of a baking dish (9×13) and then start filling the shells with the meat and placing them face up in the dish.
- Pour the El Pato sauce over everything, then cover the dish with foil and bake for 30 minutes at 350°.
- Pull it out and add the cheese & optional green onions on top of the shells and bake uncovered for another 10 minutes.
Tips & Tricks:
- If you like it more spicy you can add Crushed Red Peppers into the meat mixture.
- In the picture this is served alongside Mexican Corn Cakes with Spicy Avocado Salad.
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