Taco-Filled Pasta Shells
Total TimePrep: 20 min. + chilling Bake: 45 min.
Makes2 casseroles (6 servings each)
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This is good with jalapeno or chive and onion cream cheese. I also add chili powder and onions to the hamburger mix.
This is a family favorite. I’ve been making it since it was first published in TOH and the recipe has been passed all around. Whenever we make it for a party we always get requests for the recipe.
I used ground chicken and all taco sauce, because I don't like salsa. It was delicious. My husband said that it was a keeper. He loved the crunch of tortilla chips on top.
I've been making this recipe ever since it first appeared in an issue of TOH almost 20 years ago. It's one of the few freezer meals that everyone in my family enjoys. I love how this recipe is both kid-friendly and suitable for casual entertaining.
I admit I have not yet tried this recipe, but it sounds yummy. I was a little confused about the taco sauce? I am not familiar with with that is. Can anyone help me?
My family loved this dish. Even my 8 year old granddaughter loved it and has requested for me to make it again! She is allergic to eggs and I was so happy to find a recipe she likes.
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This was delishious!! I made as written but added chopped onion and a can of black beans to the meat
I halved the recipe because we only had one pound of hamburger in the fridge. I was able to stuff full 12 manicotti pasta pieces with the hamburger mix instead of the pasta shells called for. (There were 14 in the package so I stuffed the remaining two with shredded cheese.) My favorite Mexican restaurant in Oak Harbor WA tops their enchiladas with Parmesan cheese so I add that to my baked dishes as well, on top of the shredded Colby cheese and green onions. I used all the other requested ingredients. This dish was a big hit and will be in frequent rotation. It’s a lot more work than my super fast lazy chicken tacos (just sliced chicken mixed with salsa and shredded cheese melted on top) but I think it’s worth it.