Taco Pasta Shells

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750g cooked and seasoned beef mince
4 cups grated cheddar cheese, divided
1 packet large pasta shells, cooked
3 cups enchilada sauce
¼ head iceburg lettuce shredded
2 plum tomatoes, diced
1 small red onion, diced
½ cup sour cream


  1. Pre-heat oven to 250F(180C). In a bowl mix together 2 cups of cheese and mince.
  2. Fill each cooked shell with mixture
  3. In a oven proof skillet, pour 1 cup of enchilada sauce and spread on the bottom.  Place stuffed shells evenly around skillet.  Top with remaining sauce and grated cheese.
  4. Bake for 25-30 minutes until bubbling and cheese has melted.
  5. Top with lettuce, tomatoes, onions and sour cream.
  6. Enjoy!