*ingredients :

°24 giant shell pasta (about 400g)
°30 ml (2 tablespoons) canola oil
°750 gm lean ground beef
°1 chopped onion
°1 sachet taco seasoning
°180 ml (2/3 cup) water
°500 ml (2 cups) homemade (or store-bought) sauce
°750 ml (3 cups) tomato coulis
°2 cups (500 ml) marbled cheddar cheese, grated
°1 cup (250 ml) dairy sour cream
°lime juice
°30 ml (2 tablespoons) fresh coriander, finely chopped

*instructions :

Heat the oven to 400 degrees Fahrenheit.
Cook the pasta with the skins on according to package directions. Cool and set aside.
In a large skillet over medium heat, brown the ground beef in the oil, stirring occasionally, for 3 minutes.
Add taco seasoning and onion and cook, stirring, for 3 minutes. Reduce heat to medium-low, add water, stir, and cook for 5 minutes.
Add the sauce to the mixture and stir again. Stuff the crust with the mixture and set aside.
Pour the tomato cole in the bottom of the baking dish. Lay the crust on top and sprinkle with marbled cheddar cheese.
Bake in the middle of the oven for 12 minutes.
In a bowl, combine sour cream, lemon juice and fresh coriander. Serve the crust mixed with the mixture.

Enjoy !