Taco Pasta Shells

Taco Pasta Shells will treat you to a fusion feast! Delicious ground beef combined with a hot taco seasoning, smooth cheese, and soft, buttery jumbo pasta shells. Add some spicy salsa, fascinating enchilada sauce, and Frito to finish it off. That’s where Mexico and Italy meet!

Ingredients For Taco Pasta Shells

1. One pound of ground beef
2. One packet of taco spice blend
3. 1/4 cup of purified water
4. 4 ounces of cream cheese
5. Twelve large pasta shells
6. Two tablespoons of melted unsalted butter

Topping:

1. 1/2 cup salsa
2. 1/2 cup sauce verde enchilada
3. 1 cup finely shredded Colby Jack cheese
4. 1/2 cup of Frito broken up
5. 1/2 cup of sour cream

Ingredients For Taco Pasta Shells

1. Set the oven’s temperature to 350°F to get started.
2. Cook the ground beef in a big skillet until it is well browned. When it’s done, make sure to appropriately drain any leftover grease. After that,
3. add the water and taco seasoning to the beef respectively. Let this mixture come to a rolling boil. After it comes to a boil, stir in the cream cheese, lower the heat, and simmer until the cream cheese has completely melted into the mixture—about 5 minutes.
4. The beef mixture should be carefully transferred into a bowl and left to cool.
5. Cook the giant pasta shells according to the package’s instructions until they are perfectly al dente. When finished, quickly brush the spaghetti shells with the unsalted butter that has already melted.
6. Spread the salsa in an 11×7 baking dish to create the first layer. Once the meat mixture has cooled enough, carefully fill each pasta shell with the same quantity of mixture and arrange them inside the dish on top of the salsa.
7. Drizzle the filled pasta shells with the green enchilada sauce in an elegant manner. Continue to bake this mixture for twenty minutes in the oven. After that, divide the finely shredded Colby Jack cheese among the shells and bake for a further 10 to 15 minutes, or until the cheese begins to turn brown.
8. When taking the pasta shells out of the oven and right before serving, top them with a layer of crushed Frito and a small dollop of sour cream. To ensure the best taste and presentation, serve right away.

Nutrition: 805 k cal; 37 g of carbohydrates; 34 g of protein; 58 g  of fat; 28 g of saturated fat; 3 g of polyunsaturated fat; 19 g of monounsaturated fat; 2 g of trans fat; 173 mg of cholesterol; 1698 mg of sodium; 590 mg of potassium; 4 g of fibre; 8 g of sugar; 2240 I U of vitamin A; 5 mg of vitamin C; 342 mg of calcium; and 4 mg of iron.