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Four servings’ worth of ingredients
Eight large pasta shells
3/4 pound of ground beef
1 and a half ounces (1.25 ounces) of taco spice blend
1/4 cup of water as an ingredient
1.5 cans of refried beans (16 oz.)
1/3 cup of crumbled Cheddar cheese
split half of a 16-ounce jar of salsa
two teaspoons of green onion, sliced
Cheddar cheese, shredded, 2 teaspoons
3/4 cup of sour cream-
The Best Way to Stuff Shells with Tacos
Get the oven hot, about 350 degrees Fahrenheit (175 degrees Celsius).
Over high heat, bring a big pot of water to a boil. Add the shell pasta and bring it back to a boil. For about 13 minutes, with the lid off, cook the pasta until it is slightly firm when tested. Thoroughly empty the drain.
Drain excess grease from a large pan after browning the ground meat. Add the taco seasoning and water, stir, and simmer over low heat for about 5 minutes, or until thickened. Taco meat should be mixed with 3/4 cup of Cheddar cheese and 3/4 cup of refried beans. Transfer beef mixture into salted pasta shells.
Pour 1/4 cup of salsa into a 9×13 inch baking dish and spread it evenly. Spread salsa on top of the packed shells. Spoon the extra salsa onto the shells.
Forty minutes in a preheated oven will do the trick. After taking it out of the oven, top with sliced green onions and 1/4 cup of grated Cheddar. Top with sour cream and serve.
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