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Tacos in Pasta Shells with Veggies
Tacos in Pasta Shells with Veggies
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Mexican-inspired baked pasta: Jumbo shells filled with creamy ground beef, topped with salsa and cheese.
Ingredients:
  • 1.25 pounds lean ground beef
  • 1 (1 ounce) packet taco seasoning mix, or to taste
  • 1 (3 ounce) package cream cheese
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 (15 ounce) can black beans, or to taste
  • 1 (7 ounce) can Mexican-style corn, or to taste
  • 18 jumbo pasta shells
  • 2 tablespoons butter, melted
  • 1 cup salsa
  • 1 cup shredded Cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup sour cream
Instructions:
  • Preheat a large skillet over medium-high heat. Brown the beef with taco seasoning until crumbly, about 5-7 minutes. Drain excess grease. Stir in cream cheese, salt, and chili powder. Add black beans and corn, simmer until heated through, about 5 minutes.
  • 1. Boil a large pot of lightly salted water. Add pasta shells and cook until al dente, about 8 to 10 minutes. Drain and toss the shells with butter in a bowl.
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Stuff pasta shells with delicious ground beef filling and place them in a 9x13-inch baking dish. Drizzle with zesty salsa, sprinkle 1/2 of Cheddar cheese and 1/2 of Monterey Jack cheese on top. Cover with aluminum foil before baking.
  • After baking the dish in the preheated oven for 15 minutes, uncover and add the remaining Cheddar cheese and Monterey Jack cheese on top. Bake for an additional 15 minutes, or until the cheeses are melted. Finish by topping the pasta with sour cream.

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