10 oz uncooked jumbo pasta shells, cooked, drained
1/2 medium white onion, diced
1 1/2 lb lean (at least 80%) ground beef
1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
1/2 teaspoon salt
1 1/4 cups diced tomatoes
2 1/2 cups shredded Mexican cheese blend (10 oz)
1/4 cup chopped fresh cilantro
Instructions
- Heat oven to 350°F. Cook and drain pasta shells as directed on box.
- Meanwhile, in 12-inch skillet, cook onion and beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked.
- Drain.
- Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
- Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish.
- Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells.
- Top evenly with remaining 2 cups cheese.
- Bake 15 minutes or until cheese is melted.
Notes
Source
http://www.pillsbury.com/everyday-eats/dinner-tonight/tacos-mexican/taco-stuffed-pasta-shells-how-to
