Ingredients
- 1. 1 ¼ pounds of wholesome, lean ground beef
- 2. A single packet of taco seasoning mix, about 1 ounce, tailored to your preference
- 3. A package of creamy, luxurious cream cheese weighing 3 ounces
- 4. A dash of salt, to enhance flavors
- 5. Chili powder, adding a touch of warmth
- 6. A can of hearty black beans, approximately 15 ounces, to enrich the dish
- 7. Mexican-style corn from a can, approximately 7 ounces, for a burst of flavor
- 8. A generous amount of 18 jumbo pasta shells
- 9. Melted butter, about 2 tablespoons, for a hint of richness
- 10. A cup of zesty salsa for a burst of freshness
- 11. A divided cup of sharp Cheddar cheese for a cheesy finish
- 12. A divided cup of smooth Monterey Jack cheese for a luscious topping
- 13. A cup of sour cream for a creamy touch
Step 1
Prepare a delightful meal by heating up a large skillet on medium-high heat. Sizzle and stir the beef along with taco seasoning mix until it turns golden brown and crumbly, which should take around 5 to 7 minutes. Remember to eliminate any excess grease. Enhance the flavor by adding cream cheese, a pinch of salt, and a sprinkle of chili powder to the ground beef. Introduce a medley of black beans and corn into the mix. Let everything meld together by simmering for about 5 minutes until it's all warmed through.
Step 2
Meanwhile, in a separate large pot, bring some lightly salted water to a gentle boil. Cook the pasta shells until they are just right in texture, ensuring they are firm to the bite, typically around 8 to 10 minutes. Once cooked, drain the shells and transfer them to a bowl where they can be tossed with a generous amount of butter.
Step 3
Preheat your oven to 350 degrees F (175 degrees C).
Step 4
Now, it's time to assemble this delectable dish. Fill each pasta shell with the flavorful ground beef mixture and place them in a 9x13-inch baking dish. Pour a generous amount of salsa over the stuffed shells and sprinkle half of the Cheddar cheese and half of the Monterey Jack cheese on top. Cover the baking dish with aluminum foil to lock in all the flavors.
Step 5
Bake your creation in the preheated oven for 15 minutes. Once done, remove the foil and add the remaining Cheddar cheese and Monterey Jack cheese on top of the shells. Continue baking until the cheeses are perfectly melted, which should take around 15 more minutes. To finish off, adorn the pasta with a dollop of sour cream for an extra touch of creaminess.
Extra Tips & Suggestions
- 1. Keep your veggies fresh and crisp by storing them in airtight containers or plastic bags in the refrigerator. This will ensure they stay at their peak until you're ready to stuff them into your pasta tacos.
- 2. Utilize the space in your freezer by prepping extra batches of veggie filling and storing them in freezer-safe bags or containers. This way, you can easily defrost and reheat them when you're craving some delicious pasta tacos.
Reviews
Alvin
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Paul
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Shaun
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Tristen
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Zoe
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Mateo
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Nancy
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Stella
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Miller
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Elisabeth
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Isla
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Tristan
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