Taco Filled Pasta Shells Oamc Recipes

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

Steps:

• In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
• Preheat oven to 350 degrees F (175 degrees C).
• Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
• Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
• Top with sour cream and onions; serve.

Steps:

• Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
• Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
• Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
• Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.

Steps:

• Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
• Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
• Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
• Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Steps:

• In large skillet, cook beef until no longer pink. Drain.
• Add taco seasoning and prepare to package directions.
• Add cream cheese, cover and simmer for 5-10 minutes until cheese is melted. Stir well.
• Cool meat mixture for 1 hour.
• Fill each shell with about 3 Tablespoons of meat mixture.
• Grease (2) 9 inch square baking dishes, and place 12 shells in each dish.
• Mix salsa and taco sauce and spoon 1/2 over shells in both dishes.
• If not freezing: Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle with Cheddar cheese and tortilla chips (if using). Bake 15 min until cheese is melted. Serve with sour cream and onions.
• To use frozen shells: Omit cheddar and tortilla chips before freezing. Thaw in refrigerator 24 hours Bake at 350 degrees for 40 minute Add cheese and chips and cook another 10 minute.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.