Taco-Stuffed Pasta Shells

By lbgtdep

15 min total time 30 min 8 servings

Ingredients

• 10 10
• oz uncooked jumbo pasta shells, cooked, drained
• 1 1/2 1 1/2
• lb lean (at least 80%) ground beef
• 1 1
• pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
• 1/2 1/2
• teaspoon salt
• 1 1/4 1 1/4
• cups diced tomatoes
• 2 1/2 2 1/2
• cups shredded Mexican cheese blend (10 oz)
• 1/4 1/4
• cup chopped fresh cilantro

Preparation

Step 1

Heat oven to 350°F. Cook and drain pasta shells as directed on box.
2
Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
3
Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells. Top evenly with remaining 2 cups cheese.
4
Bake 15 minutes or until cheese is melted.