Taco Pasta Shells

Hey there!!! In today’s feature we’ll discuss Taco Pasta Shells.
Who doesn’t love tacos and pasta. I know I do. How about we combine the two and have everyone coming back for more.

-Preheat oven to 350°F.
-Cook pasta shells according to package directions. Drain and rinse under cold water. Set aside.
-Brown ground beef and onion in a large pan on high heat. Add in undrained tomatoes, taco seasoning, ¾ cup of water, chopped red, yellow, green bell peppers, & corn. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
-Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
-Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly. Guess what, it’s eatin time!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Ingredients for Taco Pasta Shells

Filling:
*   2 pounds lean ground beef
*   1 onion
*   2 envelopes taco seasoning
*   14.5 ounces diced tomatoes with juice
*   1 ½ cups chopped veggies red, yellow or green peppers, corn, zucchini… whatever you have on hand
*   1 package (8 ounces) cream cheese, cubed
*   3/4 cups water

Other:
*   24 uncooked jumbo pasta shells
*   2 cups salsa
*   2 cups cheddar and/or Monterey jack cheese, grated
*   sour cream for serving