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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 shells 166g Recipe makes 12 shells) The following items or measurements are not included below: 12 large pasta shells 3 tablespoons taco seasoning |
||
| Calories 145 | ||
| Calories from Fat 73 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.4g | ||
| Cholesterol 31mg | 10% | |
| Sodium 644mg | 26% | |
| Potassium 466mg | 13% | |
| Total Carbohydrate 8.4g | 2% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 4.1g | ||
| Protein 10.3g | 20% | |
Ingredients
- 12-18 large pasta shells, cooked
- 1 lb ground beef
- 3 tablespoons taco seasoning, I use recipe # 4292
- 1/2 cup water
- 1 onion, chopped
- 1 1/2 cups salsa, divided
- 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
- 750 ml tomato sauce
- chili powder, to taste
- green onion, for garnish
Directions
1
Brown ground beef and drain.2
Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.3
Mix together remaining salsa, tomato sauce,and chili powder.4
Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.5
Fill each shell with the ground beef mixture and place in pan.6
Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.7
Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).8
If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Shells
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
Featured Reviews for This Recipe
From: Chef #850491
On Nov 12, 2009
This was good. I felt like it was a lot of work, but my husband loved it.
From: Nat Da Brat
On Dec 1, 2003
Pamela, this is a keeper at our house! I made a larger batch and it turned out great. I used a whole 250gr box of jumbo shells (al dente), 2 lbs ground beef, 3 tblsp of taco seasonning and 1 cup of water.Tomato sauce were 2 cans of 398ml, 1 tblsp of chilli powder. I used the Tex-Mex shredded cheese and put 1/2 cup into the beef mixutre. I had exactly enough filling to fill all the shells in the box. I sprinkled the rest of the cheese on top, before putting in in the oven, by error, but it turned out fine. Let stand, and then I topped them with green onion and chopped lettuce. These were so good, we kept "munching" on them the next day! Thanks, for a regular stapple at our house.
From: jellie
On Jul 29, 2003
Wow! These were awesome! I used one package of Yves brand vegetarian ground round and 1 tbsp. cumin, 1/2 tsp. chili powder and 1 tsp. chopped garlic instead of seasoning. I used marble cheese and the sauce was soooo good!!! A keeper for sure and very filling!
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