Taco Stuffed Lumaconi

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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