Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente (follow the package instructions).
- Drain the pasta and rinse with cold water to stop the cooking process. Set the shells aside.
Step 2: Prepare the Taco Filling
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease.
- Add the taco seasoning and follow the packet instructions to mix it in with the beef.
- Stir in 1 cup of salsa and simmer for 2–3 minutes. Remove from heat and allow to cool slightly.
- Mix in the shredded cheddar cheese and ½ cup of mozzarella cheese.
Step 3: Assemble the Stuffed Shells
- Preheat your oven to 375°F (190°C).
- Spread ½ cup of enchilada sauce across the bottom of a 9×13-inch baking dish.
- Take each cooked pasta shell and fill it with the taco meat mixture. Arrange the stuffed shells in the baking dish, open side up.
- Pour the remaining enchilada sauce over the shells, ensuring they’re evenly coated.
- Sprinkle the rest of the mozzarella cheese over the top.
Step 4: Bake the Dish
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
- Once out of the oven, drizzle the stuffed shells with sour cream and sprinkle with chopped green onions, diced tomatoes, and cilantro.
- Serve warm and enjoy the explosion of flavors!
Tips for Making Taco Stuffed Shells
- Make it spicy: Add diced jalapeños or hot sauce to the filling for extra heat.
- Go vegetarian: Substitute the meat with black beans, pinto beans, or a plant-based ground meat alternative.
- Meal prep: Assemble the shells ahead of time, cover, and refrigerate for up to 24 hours before baking. You can also freeze them for a quick future dinner!
- Cheese swap: Try Monterey Jack, pepper jack, or queso fresco for a different cheesy twist.
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