Taco-Stuffed Pasta Shells

By margiekyle

Ingredients

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

Details

Servings 1
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

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

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.

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.

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

If you prefer more heat, try some chopped jalapeños on your shells.