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Taco Stuffed Shells Recipe

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4.3 from 13 reviews

This Taco Stuffed Shells recipe combines jumbo pasta shells with a flavorful ground beef taco filling, topped with salsa and melted Mexican cheese. Perfect for a family dinner, it offers the delicious taste of tacos in a hearty baked pasta dish.

Ingredients

Pasta Shells

  • 12 ounces jumbo pasta shells

Taco Meat Filling

  • 1 pound ground beef
  • 1 oz packet taco seasoning
  • ⅔ cup water
  • 1 cup salsa
  • 1 cup shredded Mexican cheese

Toppings

  • ½ cup salsa
  • 1 cup shredded Mexican cheese

Optional Garnishes

  • Diced tomatoes
  • Sour cream
  • Diced onion
  • Chopped cilantro

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a baking dish with non-stick spray and set it aside to ensure the stuffed shells don’t stick while baking.
  2. Cook Pasta Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Once cooked, drain them and rinse under cool water to stop further cooking and to make them easier to handle.
  3. Cook Ground Beef: In a skillet over medium heat, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease to keep the dish from becoming too oily.
  4. Add Taco Seasoning and Water: Stir in the taco seasoning packet and ⅔ cup water with the browned beef. Let it simmer and cook for about 5 minutes or until the water has mostly evaporated, allowing the flavors to meld.
  5. Mix Salsa and Cheese into Meat: Add 1 cup of salsa and 1 cup of shredded Mexican cheese to the cooked taco meat. Stir well to combine so that the filling is flavorful and cheesy.
  6. Stuff the Pasta Shells: Spoon a generous amount of the taco meat mixture into each cooked jumbo pasta shell. Arrange the stuffed shells upright in the prepared baking dish.
  7. Add Toppings and Bake: Pour the remaining ½ cup salsa over the stuffed shells and sprinkle the remaining 1 cup shredded Mexican cheese on top. Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly.

Notes

  • To make this dish ahead, assemble the stuffed shells but wait to add the cheese topping until just before baking.
  • You can substitute ground turkey or chicken for a leaner meat option.
  • Try adding diced green chilies or jalapeños to the meat mixture for extra heat.
  • Use a blend of cheeses like cheddar and Monterey Jack for a more complex flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://dishcooks.com/taco-stuffed-shells-recipe/