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.