Taco Stuffed Lumaconi - cooking recipe

Ingredients

250 g jumbo pasta shells (16 pieces uncooked lumaconi or conchiglioni)
Stuffing
250 g ground beef
1 tablespoon olive oil
3 tablespoons taco seasoning mix
160 g chopped tomatoes, from a can
1/2 cup shredded swiss cheese
Sauce
1 cup tomato puree
1/2 tablespoon taco seasoning mix
Topping
100 g chopped tomatoes, from a can
1/2 cup shredded swiss cheese
50 g tortilla chips, crumbled

Preparation

Cook lumaconi or conchiglioni according to package directions. Drain and splash with cold water to stop cooking.
Meanwhile, saute ground beef in olive oil in a large skillet over medium heat for 5 minutes or until no longer pink.
Add 3 tablespoons of the Taco seasoning mix, 160 g chopped tomatoes and 1/2 cup of shredded cheese. Stir well until cheese is melted. Leave to cool slightly.
Fill each lumaconi with 1 tablespoon of the meat mixture.
Spoon tomato puree, mixed with 1/2 tablespoon of the Taco seasoning mix, over bottom of the shallow baking dish. Arrange the filled lumaconi on top.
Top the filled pasta with 100 g chopped tomatoes and 1/2 cup shredded Swiss cheese.
Sprinkle with crumbled tortilla chips.
Cover dish with aluminum foil and bake in preheated oven at 180\u00b0C for 30 minutes or until hot and cheese is melted.