Tacos Served in Pasta Shells with Veggies

Ingredients 0/13

Step 1

Warm a large skillet over medium-high heat. Cook the ground beef with the taco seasoning, stirring occasionally, until the meat is nicely browned and crumbly—this should take about 5 to 7 minutes. Drain off any excess grease. Stir in the cream cheese, a pinch of salt, and chili powder, then mix in the black beans and corn. Let everything simmer together for about 5 minutes until it’s heated through.

Step 2

Meanwhile, bring a big pot of salted water to a boil. Add the pasta shells and cook them until they’re just tender but still have a bit of bite, around 8 to 10 minutes. Drain the shells and toss them with a little butter to keep them from sticking.

Step 3

Preheat your oven to 350°F (175°C). Fill each pasta shell with the beef mixture and arrange them in a 9x13-inch baking dish. Pour the salsa evenly over the filled shells, then sprinkle half of the Cheddar and Monterey Jack cheeses on top. Cover the dish with foil and bake for 15 minutes.

Step 4

After that, take off the foil and sprinkle the rest of the cheeses over the shells. Pop the dish back in the oven and bake until the cheese is melted and bubbly, about another 15 minutes. When it’s done, serve the shells with a dollop of sour cream on top. Enjoy!