Ingredients
| 16 oz | Pastene Italian Jumbo Shells | |
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 lb | extra lean ground beef | |
| 1 | medium white or yellow onion, diced | |
| 1 | green bell pepper, diced | |
| 1 | 14 oz can Pastene Fire Roasted Tomatoes, drained | |
| 4 Tbsp | taco seasoning | |
| 2 cups | mexican cheese blend, grated | |
| salsa | ||
| Pastene Guacamole Recipe | ||
| sour cream | ||
| scallions as garnish, chopped, green parts only |
Directions
- Drain and rinse the cooked shells and lay out on a parchment lined baking sheet to prevent sticking. Set aside.
- Cook the ground beef, onion, tomatoes, and pepper in a medium skillet until the meat is browned and the veggies are tender.
- Add in taco seasoning and stir to combine; remove from heat.
- Fill a shell with spoonful of meat and a generous pinch of cheese. Wrap a second shell around the first to seal everything inside. Repeat until all the ingredients are used up.
- Lightly coat the inside of an airfryer basket with non-stick spray and place the stuffed shells into it. Give the shells a light spray of non-stick spray and secure the basket in the airfryer.
- Set to 350 and cook for 10 minutes. You may need to cook 2 to 3 batches depending on the size of your airfryer.
- Flip the shells over and cook or another 5 minutes or until the pasta has a little crunch to it.
- Once done, remove from the airfryer and enjoy right away with salsa, Pastene Guacamole, and sour cream for dipping!
