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Taco-Stuffed Pasta Shells

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Taco-Stuffed Pasta Shells
  • Prep Time 35 min
  • Total Time 55 min
  • Servings 8
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Transform taco night with this fun, easy and delicious pasta dish.

Ingredients

8
oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
1
lb lean (at least 80%) ground beef
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
package (8 oz) shredded Mexican cheese blend (2 cups)
1
cup diced plum (Roma) tomatoes
1/4
cup chopped fresh cilantro

Directions

  • 1 Heat oven to 350°F. Cook and drain pasta shells as directed on box.
  • 2 Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
  • 3 Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
  • 4 Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.
Tips  

If you prefer more heat, try some chopped jalapeños on your shells.

Ground turkey is a great substitute for ground beef in this dish.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
140
)
Daily Value
Total Fat
15g
24%
(
Saturated Fat
8g
39%
,
Trans Fat
1/2g
)
Cholesterol
60mg
21%
Sodium
430mg
18%
Potassium
200mg
6%
Total Carbohydrate
28g
9%
(
Dietary Fiber
2g
8%
,
Sugars
3g
)
Protein
20g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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