Nacho Stuffed Shells
Did you know that October is National Pasta Month?
It’s like someone gave me free reign to load up on carbohydrates, because who am I to renounce celebrating a national holiday?
Back when I was single (and to be honest, when I was first married), one of my favorite “dishes” to make were what I called my “quick and easy weeknight burritos.” Basically, it was taco meat, beans and cheese wrapped up in a tortilla shell. That was about the extent of my cooking skills; plus, it was a relatively low-cost meal that I could stretch out over quite a few days.
I have to tell you though, it’s still one of my favorite dinner combinations, primarily because it requires very little effort and comes together in a flash–especially on those nights when I don’t really feel like cooking, but my family feels like eating.
But, since it’s National Pasta Month and all, I decided to stuff the filling in jumbo pasta shells.
It was a very good idea, if I do say so myself. 🙂
- 1 package jumbo shell pasta
- 1 pound lean ground beef
- 2 tablespoons homemade taco seasoning or 1 package purchased taco seasoning
- 1 16-ounce can refried beans (I used fat-free)
- 1 4-ounce can diced green chilies, optional
- 1½ cups cheddar cheese, divided
- 1 cup salsa
- 1 8-ounce can tomato sauce
- 2-ounce can sliced black olives, drained
- ½ cup sliced green onions
- ½ cup cilantro
- Preheat oven to 350.
- Cook pasta according to package directions. Meanwhile, brown beef in a large skillet. Drain, then add taco seasoning and 1 cup water. Allow to simmer until thickened, about 5 minutes. Stir in beans, chilies, and 1 cup cheese and warm through. When your pasta is done, drain well. Fill shells with beef mixture; about 2 tablespoons per shell.
- Combine salsa and tomato sauce in a small saucepan and cook until heated. Spread ½ cup of sauce over the bottom of a 9x13 pan. Place stuffed shells on top of sauce, and top with remaining sauce. Sprinkle olives over the top. Cover with aluminum foil and back 35 minutes.
- Remove pan from oven and sprinkle with remaining ½ cup cheese. Bake, uncovered, for 5 minutes, or until cheese is melted. Sprinkle with green onions and cilantro.
Have a fabulous Monday! And if you haven’t yet, be sure to enter my pasta giveaway from the National Pasta Association. Today is the last day!
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Sounds very yummy!
Terry recently posted..Chopped BBQ Chicken on a Bun
lol I thought I was one of the only ones in tune with the food holidays and months!! I don’t eat beef, but I bet this would be fantastic with ground turkey or made as nacho veggie stuffed shells 🙂
sally @ sallys baking addiction recently posted..chocolate dipped brownie bites.
What a fun twist to fill the shell pasta with your awesome filling!!! And of course you had to celebrate the pasta month…gotta love this fun food holidays:-)
Jocelyn @BruCrew Life recently posted..Chocolate Pumpkin Spider Donuts
Fun twist on burritos or tacos – sounds good to me!
amy @ fearless homemaker recently posted..my first experience cooking on TV!
Love this idea! I am all about celebrating national pasta month!
Jessica@AKitchenAddiction recently posted..Jalapeno Cheddar Biscuits
These look so yummy!
Chandra@The Plaid and Paisley Kitchen recently posted..Pumpkin Pie Bites
Pasta Month?! What a brilliant idea. I am always looking for a new spin on pasta and these stuffed shells look awesome.
Oooh, I LOVE mixing different food flavors! Mexican and pasta is actually one of my favorites and I’ve made something similar to this before with ground turkey and LOVED it. Duude, any easy weeknight meal is A+ in my book. Between working all day and coming home to slave in the kitchen for a perfect meal for my family (or okay, Hamburger Helper most of the time–don’t judge), I’m always looking for quick ways out of the kitchen. I want this!
Hayley recently posted..Wicked Witch Cupcakes– Halloween Week!
I am so doing this!!!!
YUM!!! This looks like a great Super Bowl dish!