Taco Stuffed Lumaconi
This delicious combination of Mexican flavors and Italian pasta will be loved by everyone.
INGREDIENTS
Nutrition- 250
Stuffing
- 250
- 1tablespoon olive oil
- 3tablespoons taco seasoning mix
- 160
- 1⁄2cup shredded swiss cheese
Sauce
- 1cup tomato puree
- 1⁄2tablespoon taco seasoning mix
Topping
- 100
- 1⁄2cup shredded swiss cheese
- 50
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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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