Taco Stuffed Shells
12oz jumbo pasta shells cooked to al dente
1lb ground beef or turkey
1 small onion chopped
1 14.5oz can diced tomatoes with juice
1 cup salsa divided
1-2 tbsp. of Grilling Gods Southern Heat rub (use 2 tbsp. if you like it more spicy)
1 tbsp. Grilling Gods Salt of the Gods rub
8oz shredded cheese ( we used a mixture of cheddar cheese and Monterey Jack cheese)
Toppings you could use give or take!
Shredded lettuce, diced fresh tomato, sliced black olives, sour cream, diced red onion, salsa.
Cook the pasta to al dente according to the package directions. Drain well.
Preheat the oven to 375°F. Spray the inside of a 9x13-inch casserole dish with nonstick spray.
Add the beef and onion to a large skillet over medium-high to high heat. Cook until the meat is browned, about 5 minutes, stirring occasionally to break up the meat.
Stir in the diced tomatoes (with juices) and Grilling Gods seasoning. Cook uncovered until the mixture is thickened, about 10 minutes, stirring occasionally. Cool slightly until the meat isn’t too hot to touch.
Spread half of the salsa in the bottom of the prepared casserole dish.
Spoon the meat mixture into the cooked pasta shells and arrange them in the prepared casserole dish. Spoon on the remaining salsa. Sprinkle the cheese on top.
Cover the dish with foil and bake until the shells are warm throughout and the cheese is melted, about 20 minutes. If you want to brown the top a little, remove the foil and broil for a couple minutes.
Serve warm with desired toppings.
Try it in your smoker!
heat smoker to 375°F and smoke for about 20-25 minutes until the cheese is nice and melty and the shells are heated through.