Tacos in Pasta Shells

Ok, let’s be honest here, this isn’t the prettiest food ever made.  What it lacks in beauty, however, it more than makes up for in flavor.  I don’t know if I can say for certain that this is my husband’s favorite meal I make, but it’s definitely top three. 

Unfortunately, I can’t take credit for this fabulous creation, and I have no idea who to give credit to for it.  I got the recipe from my sister-in-law, who got it from a church cookbook, I believe.  I have made very few changes to the original I was given, so a big thanks to whomever the original creator may have been. 

Alright, let’s get started.  Here’s what you’ll need:

 

1.25 Pounds lean ground beef

8 oz. cream cheese

5-6 green onions

1 Large bottle of Taco Sauce

3 cups grated cheese (I used Colby jack and extra sharp cheddar)

1 box Jumbo Shells Pasta

3 cups broken corn chips

I forgot to include the ground beef in the picture of ingredients (I'll probably do that a lot), but here it is. 

 

Chop the green onions and throw them into a bowl with the cream cheese.  Set them aside for now. 

 

Brown the ground beef, draining excess oil if necessary, and pour the hot meat over the cream cheese.  Yes, that is diced onion you see in my ground beef, and no, I didn’t include it in the list of ingredients.  It’s not strictly necessary, but pretty much, if I’m using ground meat, there is going to be diced onion cooked in with it.  Not only does it add flavor, but when you’re buying organic meat, it can get pretty expensive, and adding onion makes it go a bit further.

 

Cover the bowl and leave it while you work on the pasta.  Basically just follow the directions on the package.  When it’s cooked, drain it and rinse it with cold water to cool the shells down.  Stir together the meat mixture.  My husband said I couldn’t post a picture of the filling by itself.  He says it looks like brains.  So, let’s just get to the stuffing part. 

First, this is probably a good time to preheat your oven to 350°.  Also, you’ll need to drizzle the bottom of your pan/pans with taco sauce.  Just enough to keep the shells from sticking.  This recipe makes 24 shells.  I like to separate them into two pans, because with only two of us in the house, that easily feeds us twice.  I just put one pan in the fridge uncooked.  You can plan on about 4-6 shells per person, depending on how hungry everyone is.    

Ok, stuffing… Gently open a shell and allow the excess water to run off. 

 

Using a spoon, fill it with meat mixture, but not so full that it can’t close.  I like to overfill them slightly, then squeeze them shut (gentle, they split easily) and wipe any excess off, back into the bowl.

 

Line them all up in the pan and drizzle them with taco sauce.  Don’t skimp here.

 

Cover with foil and bake for 15 minutes.  Now for the fun part.  Break up your corn chips and sprinkle them over the top.  Looking better by the minute, isn't it? 

 

Next comes the cheese.  When it comes to cheese, I rarely think a little is sufficient. 

 

Now pop it back in the oven for another 15 minutes.  It’s amazing what a little heat does to a pile of shredded cheese.  It has now transformed into bubbly, golden, deliciousness. 

 

Ok, so it kind of looks like nachos in that shot, but it is so much more.  Scoop out the desired number of shells and sprinkle with a few more green onions. 

 

**Disclaimer**  

Authors Kitchen is not responsible for discomfort or missing buttons caused from eating “just one more shell”.       

Comments

[Seeley deBorn]

brains!!! braaaaaaaains!!

Zombie tacos!

Oh, you weren't looking for a name this time.

Nevermind.