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Blog In I Heart Food

Thanksgiving May Be Approaching, But I'm Still Stuck In Mexico!

By Raquel Teixeira
Posted Oct 6, 2009 in Food
That's right, I have no sense of season when it comes to cooking. I just cook whatever sounds good and makes my tummy rumble with excitement. Mexican flavours usually do the trick. The spin on this recipe is it's combined with my other great love: Pasta.
Last night I tried a new recipe from AR called Tacos in Pasta Shells. Basically it's all the ingredients from a taco stuffed in a pasta shell and then baked to perfection. It's one of those dishes you know is going to be really good half way through cooking it because you can't stop sneaking spoonfuls of the mixture from the pan and realize you've now depleted your stuffing by 1/4-1/3. OH WELL.
This is a unique and cute new dish to add to your Mexican list of recipes. I know I will definitely be making this again for friends and family and maybe just for me. Shh.
For a serving of 3-4 people:
Ingredients: 300g of extra lean ground beef, 1/4 cup of garlic cream cheese, 1/4 of Spanish onion-chopped, 4 cloves of garlic-finely chopped, 1/2 a packet of Taco Seasoning, pepper to taste, olive oil to fry up the meat, about 12-14 jumbo pasta shells, salsa-enough to cover the shells, shredded cheese/sour cream enough to top each and garnish: crushed tortilla chips, green onions & minced jalapeƱos
Preheat oven to 350F
Pan-fry the onions on medium heat until they become soft. Add garlic and after a couple minutes add the beef. Once browned add the taco seasoning and turn to low.
Meanwhile, heat up a large pot of water to a boil, add shells and cook for 10 minutes. Spoon them onto a cutting board or wax paper to cool.
Add garlic cream cheese to beef and mix thoroughly. Spoon this mixture into each shell and place in an oiled casserole dish without touching one another. (PS-put a thin layer of salsa on the bottom to avoid sticking).
Spoon salsa over each shell, enough to cover them - sprinkle cheese over each shell.
Cover the dish with foil and bake for 20 minutes. Uncover, add crushed tortilla chips and cook for 10 minutes with a couple minutes on broil until the cheese is bubbly and brown.
Taco Shells just out of the oven
Taco Shells just out of the oven
Raquel Teixeira
Just before serving - add sour cream, green onions and JalapeƱos if you like it spicy!
Taco Pasta Shells
Taco Pasta Shells
Raquel Teixeira
This was so good, that I had the leftovers for breakfast! Probably not the best thing for my digestive system, meh.
AND you know... salsa is full of veggies - take that unsuspecting bf!