Beef Tortilla Taco Casserole

We're pretty much obsessed with make-ahead meals at Pillsbury, so we created this cheesy Mexican-inspired casserole specifically to be a freezer-friendly dinner. (We've even included instructions for baking it straight from the freezer as well as defrosting it first.) So whether you make it for dinner tonight or prep it now for a time-saving freezer meal later, you're guaranteed delicious results.

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix
• 2/3 cup water
• 1 red bell pepper, cut into 1-inch strips
• 2 3/4 cups salsa
• 1 package (12 oz) frozen whole kernel sweet corn
• 6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) 
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Steps

• Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.

• Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.

• Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.

• Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.

• To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

Taco-Stuffed Pasta Shells

Transform taco night with this fun, easy and delicious pasta dish.

Ingredients

1 

lb lean (at least 80%) ground beef

1

 package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix

2/3

 cup water

1 

red bell pepper, cut into 1-inch strips

2 3/4 

cups salsa

1 

package (12 oz) frozen whole kernel sweet corn

6 

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

2 

cups shredded Colby-Monterey Jack cheese blend (8 oz)

Steps

1. Heat oven to 350°F. Cook and drain pasta shells as directed on box.
2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
3. Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

4. Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Expert Tips

If you prefer more heat, try some chopped jalapeños on your shells.
Ground turkey is a great substitute for ground beef in this dish.

Cannoli Mini Taco Boats

The competition for the best cannoli in New England is never ending…but what about in the form of a taco? Deep fried and filled with the creamy goodness that you know and love, these Cannoli Mini Taco Boats™ will impress friends at your next get-together.

Prep Time : 60 min

Total Time :60 min
Servings : 12

Ingredients

• 1 container (15 oz) whole-milk ricotta cheese
• 1/4 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon grated orange peel
• Vegetable oil for deep frying
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 package Old El Paso™ Taco Boats™ mini soft flour tortillas
• 6 teaspoons miniature semisweet chocolate chips
• Fresh mint leaves, if desired

Preparation

Step 1. In medium bowl, beat ricotta cheese, whipping cream, powdered sugar, vanilla and orange peel with electric mixer on medium speed until creamy. Cover and refrigerate.

Step 2 Meanwhile, in deep fryer or 3-quart heavy-bottomed pot, heat at least 2 inches oil to 350°F. In 1-gallon resealable food-storage plastic bag, add granulated sugar and cinnamon.

Step 3 Place boats in batches in preheated oil; fry 1 minute on each side, using tongs to turn boats halfway through, until lightly brown all over. Drain boats upside down on paper towel-lined cookie sheet until slightly cool; toss 4 boats at a time in cinnamon sugar mixture to coat. Remove to cooling rack to cool completely.

Step 4 Just before serving, remove filling from refrigerator, and fill decorating bag fitted with large piping star tip. Pipe filling into cooled boats, and sprinkle with chocolate chips. Top with mint leaves. Serve immediately. Store any remaining filled boats in refrigerator.

Nutrition Information

Calories200(Calories from Fat120),Total Fat13g(Saturated Fat6g,Trans Fat0g),Cholesterol25mgSodium110mgTotal Carbohydrate16g(Dietary Fiber0g Sugars9g),Protein5g;
% Daily Value*:Vitamin A4%;Vitamin C0%;Calcium8%;Iron2%;

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:1*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

No decorating bag? Fill large resealable freezer bag; cut off one bottom corner, and squeeze filling into each boat.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

One Pan Meatball and Pepperoni Pasta Bake

To customize this pasta bake, try adding any of your other favorite pizza toppings, such as baby spinach, sliced mushrooms or sliced ripe olives.

Ingredients

• 1 box (16 oz) penne pasta
• 2 jars (24 oz each) chunky marinara sauce
• 1 cup sliced pepperoni (from 6-oz package)
• 1 bag (16 oz) frozen cooked Italian-style meatballs (32 meatballs)
• 2 cups water
• 1 package (8 oz) shredded Italian cheese blend (2 cups)

Steps

• Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray. In baking dish, mix all ingredients except cheese; mix well. Cover with foil.

• Bake 55 to 60 minutes or until pasta is tender. Uncover; sprinkle with cheese. Bake uncovered 8 to 10 minutes or until cheese is melted.

Expert Tips

To customize this pasta bake, try adding any of your other favorite pizza toppings, such as baby spinach, sliced mushrooms or sliced ripe olives.

Any of your favorite marinara or pasta sauces can be substituted for the chunky marinara sauce in this recipe.

Nutrition information

Nutrition Facts
Serving Size: 1 Serving
Calories 650	Calories from Fat 230
Total Fat	25g	39%
Saturated Fat	10g	50%
Trans Fat	1g
Cholesterol	95mg	32%
Sodium	1360mg	57%
Potassium	890mg	26%
Total Carbohydrate	74g	25%
Dietary Fiber	6g	24%
Sugars	16g
Protein	32g
% Daily Value*:	25%
Vitamin A
Vitamin C	15%
Calcium	30%
Iron	30%
Exchanges:
4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.