I was going to finish my chevron toy box last night that I’ve been working on for a couple of days but it was 100 degrees outside. Yeah, not gonna happen. So, guess I had to cook a yummy meal for my hubby since he was actually home for dinner!
Ok, one of his favorites: Mexican Taco Pasta Shells. I first stumbled upon a similar recipe from one of my mom’s cookbooks back in the day (Great American Favorite Brand Name Cookbook). Doesn’t it look yummy? Here’s how I created my version…
Ingredients:
- 1 1/4 pounds of ground beef
- 1 package Philadelphia Cream cheese
- 1 tablespoon chili powder
- 1 box jumbo pasta shells, cooked & drained
- 1 cup taco sauce
- 2 cups taco blend shredded cheese
- 1 cup crushed tortilla chips
- 1 cup sour cream
- 1/2 cup salsa
- 1/2 cup sliced black olives (optional)
Directions:
- Preheat oven to 350 degrees and lightly butter 13×9 inch pan
- Cook beef in large skillet until brown. Reduce heat to medium and add cream cheese, black olives and chili powder. Simmer for 5 minutes.
- Fill cooked pasta shells with mixture and arrange in the pan. Pour taco sauce over each shell.
- Cover with foil and bake for 15 minutes.
- Uncover. Top with shredded cheese and chips.
- Bake another 15 minutes uncovered or until bubbly.
- Garnish with sour cream and salsa.
That’s about it!Very easy to make with only 25 minutes prep time.
Hope you enjoy!
Mexican Pasta Shells
A new twist on traditional stuffed shells
Ingredients
- 1 ¼ pound ground beef
- 1 package cream cheese
- 1 tbsp chili powder
- 1 box jumbo pasta shells cooked and drained
- 1 cup taco sauce
- 2 cups taco blend shredded cheese
- 1 cup crushed tortilla chips
- ½ cup salsa
- ½ cup sliced black olives (optional)
Instructions
-
Preheat oven to 350 degrees and lightly butter 13x9 inch pan.
-
Cook beef in large skillet until brown.
-
Reduce heat to medium and add cream cheese, black olives and chili powder. Simmer for 5 minutes.
-
Fill cooked pasta shells with mixture and arrange in the pan. Pour taco sauce over each shell.
-
Cover with foil and bake for 15 minutes.
-
Uncover. Top with shredded cheese and chips.
-
Bake another 15 minutes uncovered or until bubbly.
-
Garnish with sour cream and salsa.
Kelli Ushakov says
oh my goodness, these look good, and simple to make! Thank you for sharing. I’m going to try them this week!
Tammi Pippins says
WOW! That sounds delicious! I’ll be making these next week for my family. Thanks for posting!
Catie says
Yum! These look delicious. I’m gonna have to try them. We’re big fans of Taco Tuesday at our house. : ) I just followed you. I thought I already was? Oh well, I’m a follower now! ~ Catie
Jen says
YUM! This is an interesting twist on stuffed shells! I can’t wait to try it! Thanks so much for featuring my dresser! Love the others too!
Jen
Scissors & Spatulas
debbie says
What a wonderful recipe. Thanks for sharing at the newbie party. Welcome to blogging!~ I look forward to seeing you for a while at the party.
Mikey @ Shabby French Cottage says
Yummy! I love mixing up Mexican and Italian dishes! I just made a hot pasta salad with salsa and pesto! mmmmm….
Now Following!
~Mikey @ Shabby French Cottage
http://www.shabbyfrenchcottage.com
jamieS says
These look so yummy! I am adding this recipe to my “to cook” list. Thanks for sharing!
~JamieS@ Scattered Thoughts of a Crafty Mom
Leslie says
Sounds fantastic! I know my husband would love this!
Alicia says
Making this now right now! Adding black beans to the meat mixture.
howtonestforless says
Ooh, that sounds DELICIOUS! Hope you loved it 😉
Eleonore says
Hi Erin, your receipts inspirated for make a family happy. I make this receipt for a birthday dinner. And it taste so good that I get no one of my plate ☺
Best regards from Germany
howtonestforless says
Love to hear that, Eleonore. Glad everyone enjoyed it!