Stuffed Taco Shells
Taco stuffed jumbo pasta shells offer a delicious twist on traditional tacos.
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.