Taco stuffed lumaconi Recipe

Ingredients

• 250 g jumbo pasta shells, (16 uncooked lumaconi or conchiglioni)
• 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

Directions

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.