Easy Taco Stuffed Party Sub Recipes

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EASY TACO-STUFFED PARTY SUB



Easy Taco-Stuffed Party Sub image

Load warm French bread with all the best flavors of tacos with this easy recipe that's ready in less than 30 minutes-a simple way to feed a group fast!

Provided by Cindy Rahe

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 cup shredded Mexican cheese blend (4 oz)
1 loaf French bread, split lengthwise
2 tablespoons melted butter
Toppings, as desired: shredded lettuce, tomato, red onion, cilantro, avocado or guacamole, sour cream, salsa

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil.
  • Cook beef and taco seasoning mix as instructed on package. Stir in half of the cheese. Spoon beef mixture onto bottom half of bread; sprinkle with remaining cheese. Place top half of bread on top, and brush with melted butter.
  • Bake about 10 minutes or until cheese is melted and bread is just crisp on outside. Cut bread into 4 to 8 pieces. Serve with Toppings.

Nutrition Facts : ServingSize 1 Serving

TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta Shells image

Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! -Anne Thomsen, Westchester, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef (90% lean)
2 teaspoons chili powder
3 ounces fat-free cream cheese, cubed
1 bottle (16 ounces) taco sauce, divided
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

Nutrition Facts : Calories 384 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

TACO STUFFED SHELLS



Taco Stuffed Shells image

Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!

Provided by JenniferLL

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h20m

Yield 8

Number Of Ingredients 10

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
¾ cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
¼ cup sliced green onion
¼ cup shredded Cheddar cheese
½ cup sour cream

Steps:

  • Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
  • Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
  • Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
  • Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g

TACO STUFFED PASTA SHELLS



Taco Stuffed Pasta Shells image

Make and share this Taco Stuffed Pasta Shells recipe from Food.com.

Provided by looneytunesfan

Categories     Pasta Shells

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/4 lbs ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 large pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 1/2 cups tortilla chips, crushed
1 cup sour cream
guacamole

Steps:

  • In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  • Preheat oven to 350*.
  • Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  • Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  • Top with sour cream and guacamole; serve.

Nutrition Facts : Calories 801.1, Fat 64.8, SaturatedFat 35.5, Cholesterol 215.2, Sodium 1561.8, Carbohydrate 9.2, Fiber 0.6, Sugar 4.4, Protein 44.7

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