Taco stuffed lumaconi
Ingredients
16 (about 250 g) uncooked lumaconi or conchiglioni (jumbo pasta shells)
Stuffing:
250 g ground beef
1 tbs olive oil
3 tbs Taco seasoning mix
160 g chopped tomatoes from a can
½ cup shredded Swiss cheese
Sauce:
1 cup tomato puree
½ tbs Taco seasoning mix
Topping:
100 g chopped tomatoes from a can
½ cup shredded Swiss cheese
50 g tortilla chips, crumbled
Preparation
1
Cook lumaconi or conchiglioni according to package directions. Drain and splash with cold water to stop cooking.
2
Meanwhile, sauté ground beef in olive oil in a large skillet over medium heat for 5 minutes or until no longer pink.
3
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.
4
Fill each lumaconi with 1 tablespoon of the meat mixture.
5
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.
6
Top the filled pasta with 100 g chopped tomatoes and ½ cup shredded Swiss cheese.
7
Sprinkle with crumbled tortilla chips.
8
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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About
This delicious combination of Mexican flavors and Italian pasta will be loved by everyone.
Yield:
4 servings
Added:
Tuesday, October 30, 2018 - 2:06pm
