Taco Stuffed Cheesy Shells
This ooey-gooey Tex-Mex inspired dish is perfect for a cosy weeknight dinner.
| Prep Time | Cook Time | Yields |
|---|---|---|
| 15 Mins | 30 Mins | Serves 8 |
Ingredients
- 12 oz (350 g) jumbo pasta shells
- 2 tbsp (30 mL) olive oil
- 1 lb (500 g) lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 3 tbsp (45 mL) taco seasoning
- 4 cups (1 L) tomato sauce, divided
- 1 pkg (320 g) P’tit Quebec Natural 4 Cheese Blend Shreds, divided
- 1 avocado, chopped
- 1/2 cup (125 mL) salsa
- 1/2 cup (125 mL) sour cream
- 2 tbsp (30 mL) chopped fresh cilantro
Four Cheese
Directions
- Preheat oven to 350°F (180°C). Grease 13- x 9-inch (3 L) baking dish; set aside.
- In large pot of boiling, salted water, cook pasta shells according to package directions. Drain well; set aside.
- Meanwhile, heat oil in large skillet set over medium-high heat; cook beef, breaking up with wooden spoon, for 3 to 5 minutes or until slightly browned. Add onion, garlic and taco seasoning. Reduce heat to medium; cook for 8 to 10 minutes or until onion is tender and beef is browned.
- Stir in 2 cups tomato sauce; simmer for 5 to 8 minutes or until heated through and thickened. Stir in half of the cheese.
- Arrange pasta shells in prepared baking dish. Stuff beef mixture evenly into pasta shells, reserving any broken shells for another use. Top with remaining tomato sauce; sprinkle with remaining cheese. Cover with foil.
- Bake for 10 to 15 minutes or until cheese is melted and bubbly. Remove foil; broil for about 5 minutes until cheese is golden brown.
- Let cool slightly; top with avocado, salsa, sour cream and cilantro before serving.
Tip: If desired, substitute ground turkey or chicken for ground beef.
