"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Taco-Filled Pasta Shells, by Becca McMurray, is from The McMurray Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. salsa 1 c. taco sauce 1 c. ( 4 oz.) shredded cheddar cheese 1 c. ( 4 oz.) shredded Monterey Jack or mozzarella cheese 1 1/2 c. crushed tortilla chips 1 c. ( 8 oz.) sour cream
In a skillet, cook ground beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions;drain. Gently toss with butter. Mean while spoon salsa into a greased 9-in. baking dish. Then fill pasta shells with about 3tbsp. of meat mixture and lay on top of the salsa. Next put the taco sauce on top of the shells and bake at 350º for 30 minutes. Uncover sprinkle with cheeses and tortilla chips. Bake 15 minutes longer or until cheese is melted. May be served with sour cream.
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