This recipe is a delicious and easy way to prepare a classic dish with a Mexican twist that is perfect for a family dinner or a casual dinner party. The ground beef and cheese filling is savory and flavorful, while the diced tomatoes add a nice depth of flavor. This dish pairs well with a salad or vegetables. It is also a great option for meal prep and leftovers.
Ingredients:
12 jumbo pasta shells
1 lb ground beef
1 small onion, diced
2 cloves of garlic, minced
1 tsp chili powder
1 tsp ground cumin
Salt and pepper, to taste
1 can (14 oz) diced tomatoes
1/2 cup water
2 cups shredded cheddar cheese
1/4 cup chopped fresh parsley (optional)
Sour cream (optional)
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
Add the chili powder, ground cumin, salt and pepper, diced tomatoes, and water to the skillet. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
Stuff the cooked pasta shells with the beef mixture and place them seam side up in the prepared baking dish.
Sprinkle shredded cheddar cheese over the top of the shells.
Bake the stuffed pasta shells for 20-25 minutes, or until the cheese is melted and the shells are heated through.
Remove the shells from the oven and let them rest for a few minutes before serving. Garnish with chopped fresh parsley and sour cream, if desired.