The combination of Mexican and Italian tastes in Taco Stuffed Shells makes for a tasty and original take on classic tacos. The dish calls for large shells of spaghetti loaded with a blend of black beans and seasoned ground beef, then baked with a cheesy sour cream sauce on top. Toss in some diced tomatoes, sliced jalapenos, or chopped avocado for a tasty and filling twist on this recipe. No matter the occasion, these Taco Stuffed Shells will be the hit of the party or a simple weekday supper. This recipe combines two beloved foods—tacos and pasta—into one delicious meal that the whole family will love.
If you want the best Taco Stuffed Shells you’ve ever had, follow this recipe from Ineskohl Kitchen.
Yield: 4 to 6 servings
In the kitchen: Italian and Mexican
Ineskohl Kitchen is the author.
Half an hour for preparation
What you need:
1 lb of ground meat
Taco seasoning mix, one package
1 box of extra-large pasta shells
Rinse and drain one can of black beans.
Corn kernels, measuring one cup
Chopped cheddar cheese, measuring 1 cup
Sour cream, half a cup
1/4 cup of fresh cilantro, chopped
a quarter cup of green onions, chopped
Garnish with salt and pepper as desired.
Nonstick cooking spray
Here are the directions:
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