This here is a simple yet interestingly delicious recipe that the children will love. I add in corn, black beans, and cilantro. I top this with a little guacamole and sour cream, then sprinkle with cilantro. You can definitely improvise with this recipe and who doesn’t liked their food stuffed.
|Prep time: 5 minutes|
Cooking time: 25 minutes
– 1 pound ground beef
– 12 ounce jumbo pasta shells
-1 packet of taco seasoning
– 1 cup shredded cheddar cheese, divided
1 1/2 cups jarred salsa, divided
1. Preheat the oven to 350 degrees.
2. Place pasta shells in a pot and cook according to directions.
3. Cook ground beef, drain, add taco seasoning according to package directions.
4. Add salsa and cheese to taco meat.
5. Let your pasta shells cool, then stuff with mixture.
6. Place shells in chosen dish, top with cheese, place in oven.
I used ground chicken instead of ground beef. I did not use all off my shells so I do not recommend cooking the whole box. I fed 4 and still had plenty leftovers. Everyone ate about 4 to 5 shells. I used fresh salsa or pico de gallo over jarred salsa and Monterey jack over sharp cheddar, finely shredded. I cooked my dish at 375 for 15 minutes just to melt the cheese. If you have a small dish then you can layer the shells putting cheese in between each layer and cooking longer. This only works if your cheese is not cheap.
My children love tex-mex style dishes. They definitely get that from me and their Father. This dish was a hit in my house. It is self-explanatory, there is plenty of room to make this dish your own. Few ingredients so great if you are on a serious budget. I suggest freezing the taco meat. I always keep taco meat on stand by. It also taste better the next day or after freezing. Enjoy.