"The belly rules the mind."--Spanish Proverb

Taco Pasta Shells Recipe

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This recipe for Taco Pasta Shells, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheri Stewart
Added: Sunday, May 10, 2009


18-22 jumbo pasta shells
1 lbs ground beef
1 pkg cream cheese
2 green onions
1 can tomato paste
1 can water (use can from tomato paste)
1 pkg of Taco seasoning
sour cream

Boil 18-22 jumbo pasta shells, rinse. Fry ground beef, drain and rinse. Mash in cream cheese. Add 1 can tomato paste, 1 can of water, and a little less than 1 pkg of taco seasoning.
Line a casserole dish with a little salsa, so shells won't stick. Fill each shell with meat mixture. Put a little salsa on each shell and sprinkle with cheese and green onion. Heat through in oven at 350 from approximately 20 minutes.
Serve with sour cream, salsa and any other toppings you'd put on Tacos.




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