Taco Stuffed Shells
This Taco Stuffed Shells recipe combines the zesty, savory flavors of a classic taco with the satisfying comfort of pasta shells. Filled with seasoned ground beef and salsa, then baked with a blanket of melted cheese, this dish is a fun and delicious twist on both taco night and pasta night.
Taco Stuffed Shells
Ingredients:
Optional Ingredient Substitutions
- Meat: Ground turkey or chicken instead of ground beef
- Cheese: Monterey Jack or Pepper Jack cheese instead of cheddar
- Topping: Greek yogurt instead of sour cream
- Garnish: Parsley or green onions instead of cilantro
Step-by-Step Instructions:
- Preheat & Cook Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
- Cook the Filling: In a large skillet, brown the 1 pound of ground beef over medium heat. Drain any excess fat. Add the 1 packet of taco seasoning and 1 cup of salsa to the skillet and stir until well combined.
- Fill the Shells: Remove the skillet from the heat. Spoon the beef mixture into each cooked pasta shell, filling them generously.
- Bake: Place the filled shells in a baking dish. Sprinkle the 1 cup of shredded cheddar cheese evenly over the top. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool for a few minutes. Top with ½ cup of sour cream and ¼ cup of chopped fresh cilantro before serving.
Expert Tips for Success
- Make sure to cook the pasta shells until they are al dente. You want them to be firm enough to hold the filling without becoming mushy.
- Be generous with the filling! The more beef mixture you add to each shell, the more flavorful and satisfying the final dish will be.
- If you like your food spicy, feel free to add some diced jalapeños or a few dashes of hot sauce to the beef mixture.
