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Well as the name implies these are stuffed taco shells, but not your characteristic “shell” today we are doing jumbo pasta shells stuffed with a taco mixture. They have a great Mexican flavor and really look so much superior on a plate than the untidy classic tacos!
Taco stuffed jumbo pasta shells offer a delicious twist on traditional tacos. Instead of the usual crunchy taco shell, these shells are filled with a flavorful taco mixture, providing a unique and visually appealing dish. The blend of Mexican spices and ingredients creates a tantalizing flavor that is sure to impress your taste buds. Additionally, the elegant presentation of these stuffed shells elevates the dining experience, making them a standout option for any meal.
I enjoyed the fact that these stuffed tacos present an elegant appearance while still delivering the bold, robust flavors that are characteristic of Mexican cuisine. Indulging in three of these delectable treats will unquestionably leave you feeling satisfied. As a result, preparing a generous serving of them has the potential to effortlessly satiate your entire family.
Utilizing Cool Ranch Doritos in my recipe was a decision inspired by the innovative use of flavors by Taco Bell. I observed that Taco Bell incorporates these Doritos in their recipes, and I found it intriguing to infuse this unconventional ingredient into my own dish. The playful and whimsical essence that the Cool Ranch Doritos impart to these miniature “tacos” adds a delightful twist to the flavor profile, offering a unique and enjoyable culinary experience.
In a large skillet, sauté the peppers and onion in the butter with some salt and pepper.
Once the vegetables begin to soften, incorporate the ground beef and cook it over medium heat until it loses its pink color. Next, blend in the cream cheese, salt, and chili powder, allowing it to simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente; then drain. Toss the cooked shells in butter. It’s crucial not to overcook them; maintaining their firmness is essential, as they will continue to cook later, and you don’t want them to rip as you fill them.
Preheat oven to 350
Fill shells with the delicious, savory beef mixture, ensuring each shell is generously packed with the flavorsome filling. Once filled, carefully arrange the stuffed shells in a spacious 9×13 inch baking dish, creating a uniform layout for even cooking. The final touch involves drizzling an appetizing layer of zesty taco sauce over the shells, enriching them with a burst of complementary flavors. Cover the dish with aluminum foil to lock in the tantalizing aromas and bake in a preheated oven for 15 minutes, allowing the ingredients to meld together into a mouthwatering masterpiece.
Crush a handful of the Doritos, I used a small bullet to crush them.
Once the dish has been removed from the oven and layered with the flavorful combination of Cheddar cheese, Monterey Jack cheese, and crunchy Doritos, it’s time to return it to the oven for an additional 15 minutes of cooking. This step will infuse the dish with the rich, melty goodness of the cheeses and allow the Doritos to achieve a tantalizing crispiness, creating a mouthwatering texture and flavor profile that’s sure to delight your taste buds. Get ready to savor every bite of this delectable dish!
Top with sour cream and sriracha mixture, the Doritos and olives; serve.
Enjoy this fun recipe and as always I can be reached at LauralovingLife@Hotmail.com
Bon Appétit
LauraLovingLife
Stuffed Taco Shells
Ingredients
- 1 lb Beef – Ground 95% lean meat
- 3 oz Cream cheese
- 1 tsp Salt
- 1 tsp Chili powder
- 20 Jumbo Pasta Shells
- 2 tbsp Butter – Salted
- 1 tbsp syriacha
- 1/4 cup sour cream
- 1 cup Medium Taco Sauce
- 1.5 cup Shredded Cheese – Cheddar Monterey Jack
- 1 Green Bell Pepper
- 1 large Yellow Onion
- 2 Jalapeño Peppers
Instructions
- In a large skillet, sauté the peppers and onion in the butter with some salt and pepper.
- Once they are starting to soften add the ground beef and brown over medium heat until no longer pink. 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. Don’t over cook these, you want them firm, they will continue to cook later and you don’t want them ripping as you are filling them.
- Preheat oven to 350℉
- Fill shells with beef mixture and arrange in a 9×13-inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
- Crush a handful of the Doritos, I used a small bullet to crush them.
- Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and Doritos; return dish to oven to cook for 15 minutes more.
- Top with sour cream and siracha mixture, the Doritos and olives; serve.
Oh yeah!! That’s what I’m talking about!! great recipe! Love the Doritos idea.
Hey John how the hell are you and Marcy doing? I miss you guys!