Stuffed Taco Pasta (Print Version)
# Ingredients:
→ For the Shells
01 -
1 pound ground beef
02 -
1 jalapeño or serrano pepper, minced finely
03 -
1 cup shredded Monterey Jack cheese
04 -
3 tablespoons taco seasoning
05 -
20-24 large pasta shells
06 -
1 medium onion, chopped small
07 -
1 cup shredded cheddar cheese
08 -
Green onions, chopped for an optional topping
09 -
1 (10 oz) can diced Rotel or plain diced tomatoes, drained
10 -
1 cup salsa or canned salsa-style tomatoes
11 -
3/4 cup water
# Instructions:
01 -
Switch on your oven to 350°F (175°C). Spray a 9x13 inch dish lightly with cooking spray so nothing sticks.
02 -
Heat up a big pot of water until it’s boiling strongly. Cook the pasta shells by following the instructions on the package so they’re just tender enough. Drain them well and let them cool down a bit.
03 -
Start cooking the ground beef in a skillet over medium-high heat. Toss in the chopped onion once it’s halfway browned, and finish cooking both until the onions soften and the beef isn’t pink anymore. Drain any grease if it gets too heavy.
04 -
Stir in taco seasoning and water to the beef mixture. Let it simmer for around 10 minutes so the flavor soaks in and the liquid reduces. Toss in the salsa once it’s ready, then take it off the heat. Let it sit to cool for a bit.
05 -
After cooling slightly, stir half the Monterey Jack and cheddar cheeses into the beef mixture until it’s evenly combined.
06 -
Scoop the beef mixture into the pasta shells, making sure each shell is full. Place them neatly in a single row in the greased baking dish.
07 -
Sprinkle the stuffed shells with the remaining cheese, drained tomatoes, and finely chopped jalapeño. Cover the dish loosely with foil and bake for 20 minutes. After that, remove the foil and cook for 5 more minutes until the cheese looks melted and bubbly.
08 -
Top with extra chopped jalapeños or green onions if you like. Serve your dish warm and enjoy while it’s fresh.
# Notes:
01 -
Gloves help while chopping jalapeños to protect your skin. If not used, clean hands thoroughly and avoid touching your face.
02 -
Want less heat from peppers? Scoop out the seeds and white parts, which hold the spice.
03 -
Store uneaten portions in a sealed container in the fridge for up to 3 days.