TACO STUFFED PASTA SHELLS // TONY'S KITCHEN

Tony’s Kitchen
Difficulty: Easy
Time: 1 hour

Ingredients:
12oz Barilla Jumbo Shell Pasta
1lb 80/20 ground beef
⅛ C Spiceology Achiote Blend
8oz Cream Cheese (room temperature)
1 16oz Bottle of La Victoria Chunky Salsa (or any chunk salsa in your cupboard)
¼ C of La Victoria Taco Sauce (or any red taco sauce)
2 C Grated Cheddar Cheese (or pepper jack is great too!)
Crushed Tortilla Chips (I prefer Josephina’s Tortilla Chip Brand)
Olive Oil

Procedure:
- Preheat the oven to 350F
- Boil jumbo pasta shells to al denta. Once al denta run the pasta under cold water to prevent pasta from continuing to cook itself. Toss in olive oil, set aside in a medium size bowl.
- In a medium size pan, cook your meat until brown. Once brown, drain far off of the meat in a colander. Add meat back to the pan with Achiote seasoning and cream cheese. Stir until cream cheese is completely melted into and seasoning is evenly distributed. Remove from heat
- In a 9x13 in a pyrex pan, cover the bottom with the chunky salsa, spread evenly
- Take each jumbo pasta shell and fill with a tablespoon of your meat sauce. Place each shell on top of the chunky salsa
- Once the pan is full of stuffed pasta, drizzle the taco sauce evenly over the pasta and cover them with shredded cheese then top with crushed tortilla chips
- Bake in the oven for 30 minutes. Serve immediately.