Mexican Stuff Shells
°227 g (8 oz) un-cooked jumbo shells (about 24 shells from a 340 g [12 oz] can)
°500 g lean ground beef
°1 pack Old El Paso™ Taco Seasoning Mix
°1 can (14 oz [398 ml]) crush tomato
°500 ml (2 c) shredded Mexican cheese mix
°250 ml (1 c) Italian tomatoes (Roma)
°60 ml (1/4 c) chopped fresh cilantro
Preheat oven 190°C (350°F). Cook and drain pasta according to package directions.
Meanwhile, in a 30-cm (12-inch) non-stick skillet, cook the beef over medium heat for 5 to 7 minutes, stirring frequently, until cooked through; drain. Add the taco seasoning mix, crushed tomatoes and 250 ml (1 cup) of shredded cheese. Mix well until the cheese has melted.
Fill each shell with about 15 ml (1 tbsp) of the beef mixture, then place in an ungreased 33 x 23 cm (13 x 9 in.) glass baking dish with a capacity of 2.85 l (3 quarts). Garnish the shells with diced tomatoes and chopped cilantro. Sprinkle with remaining cheese (250 ml [1 cup]).
Bake 15 to 20 minutes . Serving hot.