Taco Stuffed Shells
- 170g jumbo pasta shells
- 340g lean ground beef (12 ounces)
- 1 small onion, peeled and minced
- 140g taco sauce (5 ounces)
- 115g salsa (1/2 cup)
- 1/2 envelope of taco seasoning mix
- 3 TBS sour cream
- 1 green jalapeno chili, trimmed, deseeded and minced
- 200g shredded jack or cheddar cheese blend (2 cups)
- 1 small bag of tortilla chips crushed
- Your favourite Taco toppings to serve
- Cook your pasta shells according to the package directions in lightly salted boiling water. Drain well, rinse with cold water and drain again.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- While they are cooking add the ground beef to a skillet along with the onion and green chili. Dry scramble until cooked through and starting to brown. Remove from the heat.
- Whisk the taco seasoning, enchilada sauce and salsa together in a bowl. Stir 3/4 cup of this mixture into the ground beef, along with half the cheese.
- Butter an 8 by 12 inch baking dish. Spread half of the enchilada sauce/salsa mixture into the bottom of the dish. Stuff the shells with the meat mixture and place them into the baking dish. Pour the remaining enchilada sauce mixture over top. Sprinkle with the remaining cheese. Sprinkle the crushed tortilla chips over all.
- Cover with foil and bake for 15 minutes. Uncover and bake for a further 10 to 15 minutes until the cheese is melted and bubbly.
- Serve hot with your favourite taco toppings.
Did you make this recipe?
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The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2020/07/taco-stuffed-shells.html
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