Taco Stuffed Shells

 

Taco Stuffed Shells are a delightful twist on classic comfort food, combining the best of Mexican and Italian cuisines. These jumbo pasta shells are filled with a savory and flavorful taco meat mixture, then topped with cheese and baked to perfection. It’s not heavy or overly spicy either. I think it’s a perfect weeknight dinner or a fun dish for gatherings, and if you’re not a fan of spicy food, feel free to adjust the seasoning to your liking.

It will still be undeniably delicious! If you’re looking for a hearty and satisfying meal that’s not overly complicated, you’ve come to the right place. When you take the bold flavors of a taco and pair it with tender pasta shells, you get the perfect dish. The addition of cheese just sends it over the top. I’ve really been in the mood for cozy, comforting meals and this tasty dish reminds me of family dinners and festive gatherings. Not a fan of too much spice? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

• Large pot
• Large skillet
• Mixing bowl
• Baking dish
• Aluminum foil
• Spoon

Ingredients:

• 1 box jumbo pasta shells (about 12 ounces)
• 1 pound ground beef
• 1 small onion, diced
• 1 packet taco seasoning
• 1 cup water
• 1 cup salsa
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup enchilada sauce
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream (optional, for serving)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish and set aside.
2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
3. In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Drain any excess fat.
4. Add the taco seasoning and water to the beef mixture, stirring to combine. Cook for 2-3 minutes, until the sauce thickens.
5. In a mixing bowl, combine the cooked beef mixture, salsa, half of the shredded cheddar cheese, half of the shredded Monterey Jack cheese, black beans, and corn.
6. Spoon the beef and cheese mixture into each cooked pasta shell, filling them generously.
7. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Arrange the stuffed shells in the dish in a single layer.
8. Pour the remaining enchilada sauce over the top of the stuffed shells. Sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro, if desired.
11. Serve the Taco Stuffed Shells hot, with sour cream on the side if desired.

Enjoy the delightful combination of flavors in these Taco Stuffed Shells, a perfect meal that’s sure to become a favorite among family and friends. With its savory filling and cheesy topping, it’s a dish that’s both comforting and delicious!