Maggie’s Monday Meals

Maggie’s Monday Meals

Today it’s a 30 minute recipe that’s going to make back to school dinner a snap!

 

Creamy Taco Shells

This fun recipe is just as easy as regular tacos, but with less cleanup! Here, all the classic flavors of your favorite Mexican dish are transformed into a creamy, cheesy pasta complete with ground beef, diced tomatoes, and shredded cheese.

 

Ingredients:

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 1 small  pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 3/4 cup heavy cream
  • 1/3 cup chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
  • 1 tomato, diced

 

 

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
  3. Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder and cumin until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  6. Stir in pasta, beef, heavy cream and cilantro until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
  7. Serve immediately, topped with tomatoes.