Taco Stuffed Shells Recipes

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

Steps:

• Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
• Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
• Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
• Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Steps:

• PREHEAT oven to 350°F Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4-cup cheese; mix well. Spread 1/4-cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
• FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
• COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
• TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375°F Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

Steps:

• COOK BEEF.
• ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS.
• ADD CREAM CHEESE.
• COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED.
• YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER.
• POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN.
• WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER.
• FILL EACH SHELL.
• PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE.
• COVER AND BAKE AT 350 FOR 30 MINUTES.
• UNCOVER,SPRINKLE WITH CHEESES AND CHIPS.
• BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH.
• SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.