Ingredients and Weight:
- 12 large pasta shells (such as jumbo shells or manicotti)
- 1 pound ground beef
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can of black beans, rinsed and drained
- 1 (15 ounce) can of corn, drained
- 1 (10 ounce) can of diced tomatoes with green chilies
- 1 tablespoon taco seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Sour cream and salsa, for serving
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook pasta shells according to package directions; drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Add onion, green pepper, and red pepper and cook until softened.
- Stir in black beans, corn, tomatoes, and taco seasoning. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
- Fill each pasta shell with the meat mixture.
- Place the pasta shells in a baking dish and sprinkle with mozzarella and cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve with sour cream and salsa.
Nutritional Information:
Per serving (1 pasta shell):
* Calories: 250
* Fat: 15 grams
* Saturated fat: 7 grams
* Cholesterol: 50 milligrams
* Sodium: 700 milligrams
* Carbohydrates: 20 grams
* Protein: 15 grams
Dish Characteristics:
- Creative and unique twist on traditional tacos
- Combines Italian pasta with American taco flavors
- Suitable for a variety of diets, including gluten-free (if using gluten-free pasta shells)
User Comments:
- "These Tacos in Pasta Shells were a hit at our dinner party! They were so easy to make and everyone raved about them." - Sarah
- "I love that this dish combines two of my favorite cuisines. The flavors are amazing!" - Emily
- "These would be perfect for a kid's party. They're fun and delicious." - Brian
Special Precautions and Tips:
- Be careful not to overcook the pasta shells, as they will become mushy.
- If you don't have a large skillet, you can cook the meat mixture in a Dutch oven or large saucepan.
- You can add other toppings to the tacos, such as guacamole, lettuce, or sour cream.
- Leftovers can be refrigerated for up to 3 days.
