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  • Prep
    10 min
  • Total
    30 min
  • Servings
    4 - 6

Taco Stuffed Shells with Marble Cheddar Cheese



  • 24 jumbo pasta shells (approximately 400 g)
  • 30 mL (2 tbsp) canola oil
  • 750 g (1 ½ lbs) lean ground beef
  • 1 onion, chopped
  • 1 package of taco spice mix
  • 180 mL (2/3 cup) water
  • 500 mL (2 cups) homemade salsa (or store-bought)
  • 750 mL (3 cups) strained tomatoes
  • 500 mL (2 cups) Armstrong Marble Cheddar Cheese, grated
  • 250 mL (1 cup) sour cream
  • Juice of one lime
  • 30 mL (2 tbsp) fresh cilantro, finely chopped


  1. Preheat oven to 400°F.
  2. Cook the pasta shells according to package directions. Let cool and set aside.
  3. In a large saucepan, brown the ground beef in the oil over medium heat for 3 minutes, stirring occasionally.
  4. Add the taco spice mix and onion, cook while stirring for 3 minutes. Turn the heat down to medium-low, add the water, stir and cook for another 5 minutes.
  5. Add the salsa to the mix and give it one more stir. Stuff pasta shells with the mix and set aside.
  6. Pour the strained tomatoes into the baking dish. Place the shells on top and sprinkle them with Armstrong Marble Cheddar Cheese.
  7. Cook on the oven’s middle rack for 12 minutes.
  8. In a bowl, combine the sour cream with the lime juice and fresh cilantro. Serve the shells topped with this mixture.

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