By: Kecia’s Flavor Breakthrough!
No, not the things you stuff that are crunchy. Taco’s in shell pasta. Oooey gooey comfort food, baked hot and cheesy. These were fun and tasty!
20 jumbo shells
1 tbsp olive oil
1 pound lean ground beef (or you can substitute ground turkey breast)
1 onion, diced
1 clove garlic, minced
½ cup frozen corn kernels thawed
2 cups tomato sauce divided
2 cups diced tomatoes
1 tbsp chili powder divided
2 tsp cumin divided
Salt and pepper to taste
1 cup shredded Mexican blend cheese
Preheat oven to 350*
Boil pasta shells in salted water with one tablespoon of olive oil for one minute less than called for so they are very firm. They will absorb the tomato sauce as they bake.
In large skillet brown ground beef, breaking up as it cooks. Drain, add onion.
garlic, corn and ½ cup of tomato sauce. Add ½ of the chili powder and one half of the cumin a little salt and cook until reduced and meat is just coated with the sauce.
In a sauce pan combine the diced tomatoes and the rest of the tomato sauce, cumin, chili powder, heat through stirring occasionally.
Now stuff the shells with the meat mixture and place right side up in a casserole dish sprayed with non stick spray.
Pour sauce mixture over the stuffed shells.
And top with cheese. Bake for 15 minutes to ½ hour or until cheese is bubbly and melted.
Serve with hot sauce, sour cream, lettuce or any other taco topping you would like.