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CHEESY GROUND BEEF TACO STUFFED PASTA SHELLS
#taco #groundbeef #catherinesplates
Recipe: https://catherinesplates.com/taco-stuffed-pasta-bake/
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0:00
Welcome back everyone to Katherine's
0:01
Plates. Today we're going to mash it up.
0:04
We're going to take a Mexican style
0:07
flavored dish and we're going to put it
0:09
into a pasta shell. One of those big
0:13
jumbo shells like these right here. And
0:15
when I say jumbo, make sure y'all get
0:18
the jumbo ones. They're like this right
0:20
here. Once they cook, you can just kind
0:22
of unfold it and we're going to pop the
0:23
mixture into there. And then we're going
0:25
to bake it like a casserole with some
0:26
other ingredients. All right, you guys.
0:29
is only making this because Rihanna and
0:31
Chris are coming over. Rihanna's my
0:33
daughter. Chris is her boyfriend. They
0:35
don't know I'm making this, but they do
0:37
know I'm making a lunch for them. So,
0:40
and Thomas says, "Double it up cuz he
0:42
wants to make sure he gets some." All
0:45
right, you guys. We're going to go ahead
0:46
and get started. We got to get these
0:48
shells cooked and cooled down so that
0:50
they're easily manageable for us to be
0:53
able to get that mixture into the shell.
0:55
Now, I brought a large pot of water to a
0:58
boil. Just going to take the lid off. I
1:01
put it on there to bring the water to a
1:02
boil faster. You want to season your
1:05
water when you're cooking any kind of
1:06
pasta.
1:09
About a half a tablespoon.
1:12
And then I've got a box of these jumbo
1:16
shells, 12 oz.
1:19
And there's so many of them in there.
1:21
And if you don't know, y'all see the
1:23
size of that right there. The biggest
1:26
ones you can find.
1:28
We're going to add them in.
1:33
Now, we're going to cook those until
1:35
they're all dente.
1:38
These generally take about 14 to 15
1:40
minutes, which will give us plenty of
1:43
time to make the meat mixture.
1:49
We're going to we're going to take two
1:52
small to medium sized yellow onions and
1:55
we're going to dice those up.
1:58
Let's cook these up. To a large skillet,
2:01
I'm going to add two tablespoon of
2:03
butter.
2:06
And we're going to get that melting. And
2:08
I always like to get it nice and sizzly
2:10
in there. That way the onions start
2:12
cooking right away.
2:16
There we go. You excited? Are y'all
2:20
excited?
2:24
Yeah, I think that's plenty right there.
2:28
As I'm softening down the onion, I'm
2:30
going to go ahead and open up two packs
2:32
of ground beef. So, we're going to be
2:34
putting two lbs into the onions.
2:39
One
2:41
and two.
2:43
I'm going to get my meat masher and
2:44
we're going to break this all up. Now,
2:47
I've drained my shells in a strainer
2:49
here and I'm going to place in some ice.
2:52
That'll help cool them down as I'm
2:54
running cold water over it. We want
2:57
these to be easily manageable as we
3:00
stuff those. We don't want to burn our
3:02
hands off. So, we do want to stop the
3:04
cooking process.
3:07
And then I'm going to lay these out on a
3:09
sheet pan lined with some parchment just
3:11
to kind of dry these out a little bit.
3:14
We'll let these sit here until we're
3:16
ready for them. The ground beef is all
3:18
browned up and broken up. The onions are
3:20
nice and soft. I drained out any excess
3:23
grease that was in the pan here. And
3:25
then we're going to go ahead and add
3:27
everything else. We've got one jar of
3:30
paste salsa. This is 16 oz. Now, just
3:35
remember that I'm doubling the recipe.
3:39
The actual recipe can be found at my
3:41
recipe blog at katherine'splates.com
3:44
and it's taco stuffed pasta shells. All
3:47
right, let's add that in.
3:51
One can of corn drained, 14 oz. Now, I
3:55
found this in my pantry, so I'm going to
3:56
use it. It's a southwest style corn,
3:58
which means it has pablanos and red
4:00
peppers. Make sure you drain it out.
4:04
We're going to add in taco seasoning.
4:07
This is my homemade blend. Again, you
4:10
can find this in my recipe blog,
4:12
catherine'splates.com. And it's called
4:14
Big Batch Taco Seasoning. And we're
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going to be adding about five to six
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tablespoons,
4:24
which is two packs from your store if
4:26
you use the store brand.
4:30
And one more. We're going to see
4:35
If that is going to be enough there,
4:37
we're going to mix this in.
4:41
Get this all stirred together.
4:45
I'm going to turn off the burner.
4:47
And then we need a binder to get all of
4:50
this together. Take a spoon,
4:55
dive in, give it a taste, and make sure
4:56
your seasonings are where you want them.
5:07
This is delicious. Now, here's the
5:09
binder. I'm using a Mexican cheese
5:12
blend, which is Monterey Jack cheddar,
5:15
acadero, and queso quesadilla cheese
5:18
blend.
5:20
Now, I did not want to have to get all
5:22
the blocks of these cheeses to make this
5:25
blend.
5:27
So, I got the bag, which is fine. You
5:31
don't use it all the time. I need half
5:33
for the top of the recipe, and I'm going
5:35
to put half in here, which is 8 oz.
5:40
So, half the bag.
5:43
I think that looks good right there.
5:46
I'm going to stir this in until the
5:48
cheese is all melted.
5:51
That'll hold everything together as
5:53
we're stuffing the shells.
5:56
We got a 9 by13 baking dish, which I
5:58
know I'm going to be needing another
6:00
dish, but we're going to start with this
6:01
one here and see what we have left. Now,
6:04
I've got another jar of paste pane salsa
6:09
salsa in the mild 16 jar. And I'm just
6:12
going to pour enough on the bottom here
6:14
to cover
6:18
about half the jar there so I can save
6:19
the rest if I need it for the other
6:21
baking dish. And then I'm going to take
6:22
my baking dish.
6:25
Scroll it around.
6:28
Get everything nice and covered along
6:29
the sides a little bit. There we go. I'm
6:33
using a 1 and 1/2 inch cookie scoop. All
6:35
right. I'm going to bring my shells over
6:37
here. You're going to take one of your
6:39
cooled shells. Open it up.
6:42
And then I'm going to take scoop.
6:45
I'm going to go into the mixture here.
6:47
Overfill.
6:49
And then I'm going to pop it into the
6:50
shell.
6:52
Probably do this one and a half times.
6:54
There's a little bit more right here.
7:03
And then I'm just going to pop it in the
7:04
pan.
7:08
Just like that. And I'm going to have
7:10
one right here. Look at those. Aren't
7:12
they beautiful, you guys?
7:15
I like to take a brush and just take
7:16
some of that sauce and go between them a
7:18
little bit. Won't stick too much.
7:23
We're going to take some of the cheese.
7:26
We're going to sprinkle it on top.
7:32
Just like that.
7:46
Look at that, you guys. Oh my gosh.
7:49
Now I'm going to make the other pan. All
7:51
right, I made two big pans of those taco
7:55
stuffed pasta shells. I'm going to place
7:57
these in my oven. It's been preheating
7:59
at 350°.
8:01
It's only going to take about 15 to 20
8:03
minutes to kind of pull it all together,
8:05
melt that cheese. I'm going to top it
8:07
with some green onions, and then we're
8:09
going to give these a try. I'll be back.
8:11
There you go. Here's my two batches of
8:14
taco stuffed shells. What do y'all
8:16
think? Look at that. I'm going to give
8:19
it a try for you. Here we go.
8:24
Let's give it a try.
8:29
Here's my bite.
8:41
Those
8:47
flavors in there, they're so delicious.
8:55
If you can find that southwest corn,
8:58
y'all should get it with the pablanos
8:59
and the I think it's the green bell
9:01
pepper in it. It's so delicious.
9:08
That pablano adds a little smokiness to
9:10
that corn in there. All right, you guys.
9:13
This is a crossover from a Mexican dish
9:15
to an Italian dish. Thumbs up, comment
9:18
down below, and if you're new to the
9:20
channel, hit that subscribe button down
9:21
below. Make sure y'all hype this video.
9:24
Share it with everyone you know is going
9:26
to love this taco dish. All right, you
9:29
guys. I'll see y'all on the next
9:31
episode. Bye.
9:34
Grab your bite.
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