Taco Stuffed Shells
Taco Stuffed Shells
This recipe is a perfect mashup of taco night and pasta night. Jumbo pasta shells are packed with seasoned beef and salsa, then baked under a melty layer of cheese for a flavorful, comforting meal the whole family will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jumbo pasta shells | 12 |
| Ground beef | 1 pound |
| Taco seasoning | 1 packet |
| Salsa | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Sour cream | ½ cup |
| Fresh cilantro, chopped | ¼ cup |
Optional Swaps
- Protein: Try ground turkey or chicken instead of beef
- Cheese: Use Monterey Jack or Pepper Jack for a different flavor
- Topping: Swap sour cream with Greek yogurt
- Herbs: Use parsley or green onions in place of cilantro
Instructions
- Preheat & Prepare Pasta: Preheat your oven to 375°F (190°C). Cook the pasta shells until just al dente, following package directions. Drain and set them aside to cool slightly.
- Cook the Beef Filling: In a large skillet over medium heat, cook the ground beef until browned. Drain off any excess grease. Stir in the taco seasoning and salsa until everything is well mixed and heated through.
- Stuff the Shells: Take the skillet off the heat. Spoon the seasoned meat mixture into each pasta shell, packing them full.
- Assemble & Bake: Arrange the filled shells in a baking dish. Sprinkle the shredded cheddar over the top. Bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Garnish & Serve: Let the dish cool for a few minutes before topping with sour cream and fresh cilantro. Serve warm and enjoy!
Tips for Best Results
- Cook the shells just until al dente so they hold their shape when stuffed.
- Don’t skimp on the filling—more filling means more flavor.
- Want a kick of heat? Mix in chopped jalapeños or a splash of hot sauce to the meat mixture.
