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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Taco Stuffed Shells Recipe

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This recipe for Taco Stuffed Shells is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lb ground beef
1 onion
2 pkg taco seasoning
14.5 oz can diced tomatoes with juice
1½ c chopped veggies (red, yellow, or green peppers, corn, or zucchini...whatever you have on hand)
8 oz cream cheese, cubed
24 uncooked jumbo pasta shells
2 c salsa
2 c cheddar cheese, grated
sour cream

Directions:
Directions:
Preheat oven to 350º. Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside. Brown ground beef and onion in a large pan until no pink.Drain grease. Add in underpin tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted. Fill each pasta shell with about 2-3 tablespoons of beef mixture. Place into casserole dish.
You can freeze them at this point for a make ahead meal. If frozen, defrost in fridge overnight and continue with recipe as usual. Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly. Serve with sour cream if desired.

Personal Notes:
Personal Notes:
This is one of Kevin's favorite's and he also favors the mischievous grin.

 

 

 

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