Taco Stuffed Lumaconi
1
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This delicious combination of Mexican flavors and Italian pasta will be loved by everyone.
- Ready In:
- 55mins
- Serves:
- Units:
1
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ingredients
- 250 g jumbo pasta shells (16 pieces uncooked lumaconi or conchiglioni)
-
Stuffing
- 250 g ground beef
- 1 tablespoon olive oil
- 3 tablespoons taco seasoning mix
- 160 g chopped tomatoes, from a can
- 1⁄2 cup shredded swiss cheese
-
Sauce
- 1 cup tomato puree
- 1⁄2 tablespoon taco seasoning mix
-
Topping
- 100 g chopped tomatoes, from a can
- 1⁄2 cup shredded swiss cheese
- 50 g tortilla chips, crumbled
directions
- Cook lumaconi or conchiglioni according to package directions. Drain and splash with cold water to stop cooking.
- Meanwhile, sauté ground beef in olive oil in a large skillet over medium heat for 5 minutes or until no longer pink.
- Add 3 tablespoons of the Taco seasoning mix, 160 g chopped tomatoes and ½ cup of shredded cheese. Stir well until cheese is melted. Leave to cool slightly.
- Fill each lumaconi with 1 tablespoon of the meat mixture.
- Spoon tomato puree, mixed with ½ tablespoon of the Taco seasoning mix, over bottom of the shallow baking dish. Arrange the filled lumaconi on top.
- Top the filled pasta with 100 g chopped tomatoes and ½ cup shredded Swiss cheese.
- Sprinkle with crumbled tortilla chips.
- Cover dish with aluminum foil and bake in preheated oven at 180°C for 30 minutes or until hot and cheese is melted.
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This delicious combination of Mexican flavors and Italian pasta will be loved by everyone.
