Tacos in Pasta Shells with Veggies Recipe

Recipesfull introduces to you: Popular Recipes. (Tacos in Pasta Shells with Veggies Recipe). Jumbo pasta shells stuffed with a rich, spicy blend of cooked ground beef, cream cheese, chili powder, black beans, and Mexi-corn are baked with salsa, cheese, and sour cream. Add green onions as a garnish.

Brief

Prep 15 mins

Cook: 50 mins

Total: 1hr5 mins

Servings: 6

Yield: 6 servings

Tacos in Pasta Shells with Veggies Recipe

Ingredients

1 ¼ pounds lean ground beef

1 (1 ounce) packet taco seasoning mix

or to taste

1 (3 ounce) package cream cheese

1 teaspoon salt

1 teaspoon chili powder

1 (15 ounce) can black beans

or to taste

1 (7 ounce) can Mexican-style corn

or to taste

18 jumbo pasta shells

2 tablespoons butter

melted

1 cup salsa

1 cup shredded Cheddar cheese

divided

1 cup shredded Monterey Jack cheese

divided

1 cup sour cream

Main Dish

Directions

Step 1

Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease. Add cream cheese salt and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through about 5 minutes.

Step 2

Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water stirring occasionally until cooked through but firm to the bite 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.

Step 3

Preheat oven to 350 degrees F (175 degrees C).

Step 4

Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.

Step 5

Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted about 15 minutes more. Top pasta with sour cream.

Nutritional Information

Tacos in Pasta Shells with Veggies Recipe

Servings Per Recipe:6

Calories: 724.9

% Daily Value *

Protein: 38g 76%

Carbohydrates: 47.5g 15%

Dietary Fiber: 7.3g 29%

Sugars: 3.2g

Fat: 42.7g 66%

Saturated Fat: 23.4g 117%

Cholesterol: 134.4mg 45%

Vitamin A Iu: 1227.5IU 25%

Niacin Equivalents: 13.3mg 102%

Vitamin B6: 0.4mg 24%

Vitamin C: 6.3mg 11%

Folate: 143.2mcg 36%

Calcium: 385.1mg 39%

Iron: 4.7mg 26%

Magnesium: 82.9mg 30%

Potassium: 734.4mg 21%

Sodium: 1731.2mg 69%

Thiamin: 0.2mg 19%

Calories From Fat: 384.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.