Taco-Stuffed Pasta Shells
Ingredients:
- 20–24 jumbo pasta shells
- 1 lb. ground beef
- 1 medium onion, diced
- 3 tablespoons taco seasoning
- ¾ cup water
- 1 cup salsa or salsa-style tomatoes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (10-ounce) can drained Rotel tomatoes (or diced tomatoes)
- 1 jalapeno or serrano pepper, finely minced
- Green onion (optional garnish)
Instructions:
- Preheat the oven to 350 degrees and spray a 9×13 inch baking dish with nonstick cooking spray.
- Boil a large pot of water, cook the shells according to package directions, and drain well.
- In a large skillet, brown the ground beef over medium-high heat. Add diced onions halfway through the browning process and cook until the beef is browned and onions are soft. Drain any excess grease if needed.
- Add taco seasoning and water to the ground beef mixture. Simmer for 10 minutes, then stir in salsa. Remove from heat and let it cool for a few minutes. Once cooled, stir in half of each cheese.
- Spoon the seasoned ground beef mixture into the shells and arrange them in a single layer in the prepared dish. Top with the remaining cheese, Rotel tomatoes, and minced jalapeno.
- Bake covered for 20 minutes. Uncover and bake for an additional 5 minutes. Sprinkle with minced jalapeno or green onion. Serve promptly for the best results.
