If you are a regular around here, then you know I’m a big taco fan. So it should be no surprise that I mashed up one of my fave foods into a comfort pasta dish . . . hello, taco shells!
- 1.5 lbs ground beef
- 1 1 oz. package of taco seasoning or homemade seasoning
- Salt and pepper
- 1 4.5 oz can chopped olives
- 1 4 oz can fire roasted diced green chilies
- 3/4 cup of your preferred salsa, drained (I used a fire roasted variety)
- 4 cups Mexican cheese, divided use
- 6 oz. fresh mozzarella
- Tomatoes, diced
- Avocado, diced
- Serrano peppers or jalapeños, sliced
- In large skillet over medium high heat, add ground beef and taco seasoning and stir to cook until no pink is visible. Stir in chopped olives, diced green chilies and salsa. Remove from heat and set aside to cool to room temperature before adding in 3 cups of Mexican cheese.
- Fill pasta shells with two heaping tablespoons of mixture. Place filled shells in a 9x13 pan. Top with fresh mozzarella and remaining one cup of Mexican cheese. Bake for 15-20 minutes at 415 degrees F or until cheese is melted.
- Remove from oven. Transfer to a wire rack to cool for 5-7 minutes. Top with garnishing as desired. Serve immediately.