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Stuffed Tacos


Stuffed Tacos

Pasta and tacos, tacos and pasta, no matter how you say it, it sounds delicious. This formula works in our house as another adaptation of Taco Tuesday. The dish is packed with incredible taco flavor, cheese, and generous amounts of shell pasta. I think it’s great, not to mention it’s delicious and pretty. What makes this formula much better is that you can add your magical touch


8 large pasta bowls
½ pounds ground beef
½ (1.25 ounce) package taco flavor mix
½ container water
½ (16 ounce) can refried beans
⅓ container shredded cheddar cheese
½ (16 ounce) push -Sauce, divided
2 tablespoons chopped scallions
2 tablespoons shredded cheddar cheese
¼ container sour cream
I also like:
Baked Leche Flan


Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water to high heat and heat. Mix the paste with the peel and form bubbles again. Cook the pasta, uncovered, until slightly chewy, about 13 minutes.Drain well.


Fry the minced meat in a large pan; Exhaust grease. Combine taco flavor and water; simmer until thickened, about 5 minutes. Mix refried beans and 3/4 cup cheddar cheese with taco meat.

Pour the meat mixture into the prepared pasta shells.Pour 1/4 of the sauce container over the base of a 9-by-13-inch warming dish. Spread the stuffed mussels over the sauce. Pour remaining sauce over the bowls.

Bake on the preheated grill for 40 minutes. Evacuate from grill; Sprinkle with chopped scallions and 1/4 cup crumbled cheddar cheese.Serve with hot cream . Have fun!

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