Taco Stuffed Pasta Shells

I never would have thought of this very clever combination of my favorites!

This seems like a quick and easy recipe!  The most difficult part is stuffing the pasta shells.  I was thinking that this recipe would also work with manicotti pasta shells.

The recipe comes from Pillsbury.

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1 package (8 oz) shredded Mexican cheese blend (2 cups) 

1 cup diced plum (Roma) tomatoes

1/4 cup chopped fresh cilantro




Directions

Heat oven to 350°F. 

Cook and drain pasta shells as directed on box.

While cooking pasta, cook beef  in a 12-inch nonstick skillet over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. 

Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.

Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Source:  Pillsbury.com

Oven Baked Breakfast Tacos

There is no time limit in my kitchen for breakfast!  It is my favorite meal and we have it morning, noon or night.

Breakfast Tacos!  I love the concept!  Another great recipe from Pillsbury!

These tacos are great for on-the-go breakfast, microwave leftovers for lunch, dinner or snacks.

Variations I would try . . . sausage instead of bacon, cheddar cheese instead of Monterey Jack.  Will try the original recipe first!

Ingredients

• 4 slices bacon
• 2 tablespoons canola oil
• 4 cups cubed (about 1 inch) potatoes
• 2 1/2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
• 8 soft corn tortillas (6 inch)
• 8 eggs, beaten
• 1/2 cup shredded Monterey Jack cheese (2 oz)

Instructions

Heat oven to 375°F.

Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces.

While bacon is baking, heat oil in 10-inch skillet over medium heat. 

Add potatoes; stir to coat in hot oil. 

Sprinkle taco seasoning mix over potatoes; stir to mix. 

Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife. (My suggestion: microwave cubed potatoes in a steamer container for 3 minutes, return to skillet for crisping)

In ungreased 13x9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.

In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.

Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.

Bake 10 minutes. Serve immediately.

Recipe and photo source:

Notes from Pillsbury

Cube the potatoes a day ahead and store in cold water in the refrigerator overnight.

Adjust the amount of taco seasoning mix to suit your spice level.

Wrap leftovers in foil and reheat in the oven for 10 minutes.