Pasta Tacos
Directions
- 1In a skillet, brown 2 pounds of ground beef.
- 2Add 1 chopped onion, 2 jalapeños, and 4 cloves of minced garlic to the beef.
- 3Add 1 1/2 tablespoons of flavored thyme southern seasoning, 1 teaspoon of ancho chili powder, and 1 teaspoon of cumin.
- 4Stir in 14 ounces of diced tomatoes with green chilies and 1 can of ranch-style beans.
- 5Add 2 cups of long grain rice and 24 ounces of chicken broth.
- 6Stir everything together and bring to a simmer. Cover and cook for 25 minutes.
- 7Remove from heat and let sit, covered, for an additional 20 minutes.
- 8Cook jumbo shells according to package directions (approximately 7 minutes).
- 9In a bowl, combine the cooled beef mixture with 8 ounces of shredded Queso Quesadilla and 1 bunch of chopped green onions. Mix well.
- 10Stuff each jumbo shell with the beef mixture.
- 11Dredge the stuffed shells in seasoned cornstarch, dip in egg wash, then coat with crushed Doritos.
- 12Fry the shells in hot oil (350°F) until golden brown.
Ingredients
- 2 pounds ground beef
- 1 onion
- 2 jalapeño peppers
- 4 cloves minced garlic
- 1.5 tablespoons flavored thyme southern seasoning
- 1 teaspoon ancho chili powder
- 1 teaspoon cumin
- 14 ounces diced tomato with green chili
- 1 can ranch style beans
- 2 cups long grain rice
- 24 ounces chicken broth
- 8 ounces queso quesadilla
- 1 bunch green onions
- 16 ounces jumbo shells
- 0 seasoned cornstarch
- 0 egg wash
- 0 crushed Doritos
Equipment
large skilletsmall bowllarge pot
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