Beef and Cream Cheese Cannelloni

    (985)
    1 hour

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


    890 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (985)

    Reviews in English (720)

    by
    296

    A wonderfully creative twist and addition to basic Mexican cuisine! This is one creative cook to think of using large pasta shells in a Mexican dish! My hat go off to you, Grannycancook! I did follow the advise that quite a few had in using taco seasoning in place of the chili powder and salt. I used an envelope to 1 lb ground turkey. Also added 1/2 tsp minced garlic and 1 can diced tomatoes with green chilis (Rotel brand). Instead of taco sauce I substituted red enchilada sauce (28 oz) pouring a thin layer on the bottom of the baking dish before filling with a layer of the stuffed pasta shells and pouring rest of sauce to cover the shells. Once they were baked I topped with chopped fresh cilantro, sliced black olives, sliced green onions and fresh diced tomatoes. For sides I served refried beans covered with enchilada sauce and melted Mexican blend cheese and Lime Cilantro Rice following recipe from this web site. Excellent, excellent meal!  -  14 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    179

    Fantastic! I did use Neufatchel cheese and a little more than called for. I also added a few more spices. Topped with black olives, diced tomatoes, and sour cream (as mentioned in the introduction), as well as chopped cilantro. I did spread some taco sauce on the bottom of the dish, as I was afraid of the shells drying out during baking. I stuffed the shells early in the day, refrigerated, then let them sit on the counter to warm up a bit while the oven preheated. Turned out great. We loved these, thank you!  -  20 May 2009  (Review from Allrecipes USA and Canada)

    by
    144

    Yummy! I tweeked the recipe just a little. I substituted a package of taco seasoning for the salt and chili powder and I used speghetti sauce instead of taco sauce. I thought that it could use about twice as much sauce as the recipe calls for. It just didnt seem like there was quite enough to go around. This is the perfect recipe for the crumbs at the bottom of the bag of chips. My bag was about half full but I tipped it to the side and got the crumbs out of the bottom so I didnt have to use any of the "good" chips.  -  12 Feb 2003  (Review from Allrecipes USA and Canada)

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