Taco Stuffed Lumaconi Recipes

TACO STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

TACO STUFFED LUMACONI

Steps:

• Cook lumaconi or conchiglioni according to package directions. Drain and splash with cold water to stop cooking.
• Meanwhile, sauté ground beef in olive oil in a large skillet over medium heat for 5 minutes or until no longer pink.
• Add 3 tablespoons of the Taco seasoning mix, 160 g chopped tomatoes and ½ cup of shredded cheese. Stir well until cheese is melted. Leave to cool slightly.
• Fill each lumaconi with 1 tablespoon of the meat mixture.
• Spoon tomato puree, mixed with ½ tablespoon of the Taco seasoning mix, over bottom of the shallow baking dish. Arrange the filled lumaconi on top.
• Top the filled pasta with 100 g chopped tomatoes and ½ cup shredded Swiss cheese.
• Sprinkle with crumbled tortilla chips.
• Cover dish with aluminum foil and bake in preheated oven at 180°C for 30 minutes or until hot and cheese is melted.