Rice pudding is a simple stovetop dessert made using cooked rice, milk, sugar, and an egg. Butter and vanilla are added for taste.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 16 shells |
Ingredients
- 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 (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 9×13 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 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 9 g |
| Sodium | 957 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe! Since I didn’t have the exact ingredients, I made some substitutions: black beans and mashed them, purple onions inside of green, and I used some left over tomatoe pesto to the mix. Also, I cooked this in my airfryer for 12 minutes, added cheese topping and cooked 2-3 more minutes. Overall, this was a great meal and I have already shared the recipe!
Good Recipe!!!
i made this for my family for first time ever and oh man did they ever love it we barely had any leftover my daughters absolutely loved this meal and they are both the pickiest eater ever i will definantly be making again and again
I had such high hopes for this. However, it was bland. Onion could have been good. However, I couldn’t get over the combination of pasta noodles and tacos. Maybe it woyld have been better as enchiladas or tacos or mexican pizza
Went great! Definitely 350 for no more than 30 minutes, thankfully I read a few reviews before I made it lol Used my own taco season I made using a recipe from this site and it was AMAZING!
I made it
It was very tasty but had a real problem with the shells breaking up in the boiling water. Not sure what caused the problem. Have never used these before. Stuffed the ones that survived and used others best I could.
Very good. I would recommend using 3/4 lb beef – had quite a bit that didn’t fit in the shells
Good enough stuff. A lot of work. I followed advice of previous ratings, lowered cooking time, enchilada sauce in addition to salsa, added black olives. Basically a good recipe. Lacking something…
This is a family favorite. I veganize it by using plant-based cheese and Morning Star crumbles instead of hamburger. Even meat-eating friends love the substitutions
Followed the recipe exactly as written and my family loved it!! Definitely our new favorite dish
Yum!!! Cooked covered with foil on 350 degrees for 25 minutes and then took the foil off, covered with cheese and then cooked for another 5 minutes. They were perfectly delicious!
The taste was good!! Mine were definitely overlooked. I cooked them at 350. The shells were very hard, but the taste was really great! Honestly pretty much what you’d expect from the taste. I probably in the future will just make tacos.
I make this and put the shells in the freezer for a last minute meal when the siblings come by… We all love this!!
This is fabulous! My family loves it and I will be making this often…Thank you soooo much!
The recipe is simple to follow but how good it tastes really hinges on liking the taco seasoning and salsa you use. For that reason and because it makes filling for probably 20-22 shells rather than 16, I only give it four stars. That being said, mine turned out great using Ortega ingredients and I will definitely be making it again one day.
My hubby made this for my birthday… I pulled out the meat and just ate the shells… and FYI I don’t like pasta at all… He took me for fast Food when dinner was done.
Had to modify it a bit to feed a family of five (double the recipe ingredients and a used Mexican blend instead of cheddar cheese) and add extra seasoning (2 packets of Sazon, salt, garlic and onion powder) but they came out completely awesome. I can’t wait to make this again.
Very good recipe have made it a few times and love it!
Did not make any changes. The family loved it but next time I would add black beans.
These were a hit! Easy to make and tastey!