Not that long ago, I cooked up a recipe using Ro-Tel Tomatoes. Oh my, I was hooked! These are the best canned tomatoes on the planet when cooking up anything with a south of the border influence. I find myself adapting recipes that call for canned tomatoes to utilize the Ro-Tel brand instead. So far, every recipe has been a hit with my guys.
Another change in our lives is that I’m making suppers that are more basic, simple and down to earth. While I still adore Escargot, my guys work hard. They truly appreciate simple yet satisfying suppers at the end of the day. My weekday table has taken on a different, cozy look and I’ve been having fun with that.
When I served up the Pasta Shells, my guys made a face and said “oh, this is different.” I was a little worried that I had taken a wrong turn, until they had a bite. It was amazing there were any stuffed shells left, and by the next day those were gone.
Spicy Taco-Stuffed Pasta Shells
16 Jumbo Pasta Shells
1 lb Ground Chuck
2 tablespoons Hot Taco Seasoning
1 can Ro-Tel Fire Roasted Tomatoes with Green Chilies
2 Cups Mexican Cheese Blend, Shredded and divided
2 Roma Tomatoes, diced
1/4 cup Cilantro, chopped
Bring a large pot of water to a full boil. Cook pasta shells until al dente according to package directions, about 12 minutes.
Heat the oven to 350 degrees.
While the pasta is cooking and the oven heating, cook beef in a large skillet over medium-high heat until cooked through. Break meat into small pieces as it browns.
Drain meat, return to the skillet. Add taco seasoning, Ro-Tel tomatoes and 1 cup of the shredded cheese. Stir to blend.
Drain pasta and arrange in a large casserole dish, open side up.
Gently fill each pasta shell with about 1 tablespoon of the beef mixture. Top the filled shells with the tomatoes and chopped cilantro.
Top with remaining 1 cup of cheese. Bake in the heated oven 15 to 20 minutes or until heated through and cheese has melted.
1 Cup Sour Cream
1 Cup Hot Salsa
1 Cup Mexican Cheese
When serving, have some standard garnishings on the table. Pile on the sour cream, more heat with the salsa and cheesy goodness with the cheese.
Serve with a salad and enjoy.
Inspired by Pillsbury Taco-Stuffed Pasta Shells