Beef and Cream Cheese Cannelloni

Beef and Cream Cheese Cannelloni

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This is a great Mexican-themed pasta bake. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.


Serves: 6 

  • 500g lean beef mince
  • 90g cream cheese
  • 1 teaspoon salt
  • 1 teaspoon chilli powder
  • 18 large cannelloni shells
  • 2 tablespoons butter, melted
  • 1 cup taco sauce
  • 2 cup grated Cheddar cheese
  • 1 1/2 cups crushed corn chips
  • 1 cup sour cream

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. In a large frypan, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chilli powder; mix and simmer for 5 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  3. Preheat oven to 180 degrees C.
  4. Fill shells with beef mixture and arrange in a 20x30cm baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  5. Remove dish from oven and top with cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  6. Top with sour cream; serve.

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