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Stuffed Tacos
Pasta and tacos, tacos and pasta, no matter how you say it, it sounds delicious. This recipe works as another version of Taco Tuesday in our house. The dish is loaded with great taco flavor and cheese and is added to the large pasta bowl. I think it’s very pretty and delicious. What makes this recipe even better is that you can add your magical touch to it.
Ingredients (4 servings)
8 jumbo pasta shells
½ pounds ground beef
½ (1.25 ounce) package taco seasoning mix
½ cup water
½ (16 ounce) can refried beans
⅓ cup cheese shredded cheddar
½ (16 ounces ) jar salsa, divided
2 tablespoons sliced scallions
2 tablespoons shredded cheddar cheese
¼ cup sour cream
How to make stuffed tacos
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil over high heat. Add the peeled noodles and bring to the boil again. Cook the noodles uncovered for about 13 minutes until they are slightly al dente.Drain well.
Fry the minced meat in a large pan; let the fat drain off. Add taco seasoning and water; simmer until thickened, about 5 minutes. Add the refried beans and 3/4 cup cheddar cheese to the taco meat. Pour the meat mixture into the prepared pasta shells.Pour 1/4 cup sauce over the bottom of a 9-by-13-inch baking dish. Place the stuffed mussels over the sauce. Pour remaining sauce over the bowls.
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Bake in the preheated oven for 40 minutes. Remove from oven; Sprinkle with sliced green onions and 1/4 cup grated cheddar cheese.Serve with sour cream
