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Taco Stuffed Shells

Taco Stuffed Shells Taco Stuffed Shells are a delightful and hearty dish that perfectly combines the classic flavors of tacos with the comforting essence of stuffed pasta. Picture this: plump jumbo shells filled with seasoned ground beef, zesty salsa, and a melty blend of cheddar and Monterey Jack cheese, all baked until golden and bubbly. Doesn’t that sound irresistible? This recipe stands out for its simplicity and speed, making it a go-to dinner solution for busy families craving something delicious. Plus, it’s a surefire way to introduce your kids to the joys of cooking—trust me when I say that when the aroma fills your kitchen, everyone will come running! If you love easy and satisfying meals, you might also enjoy our Cheesy Baked Ziti, which celebrates a similar spirit of comfort.
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Ingredients
  

  • Jumbo pasta shells 12-16 shells
  • 1 pound ground beef
  • 1 onion diced
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon olive oil
  • 1 packet taco seasoning
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Preheat Oven: Start by preheating your oven to 350°F (175°C).
  • Cook Pasta: Boil the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
  • Sauté Onions: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until it’s translucent.
  • Brown the Beef: Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, then drain any excess fat.
  • Season: Stir in the taco seasoning, salt, and pepper along with the salsa, mixing it all well.
  • Stuff the Shells: Using a spoon, stuff each cooked shell with a generous amount of the beef mixture and place them in a greased baking dish.
  • Add Cheese: Sprinkle the cheddar and Monterey Jack cheese generously over the stuffed shells.
  • Bake: Cover the dish with foil and bake in your preheated oven for 20-25 minutes. Remove the foil in the last five minutes to let the cheese bubble and brown.
  • Garnish & Serve: Once done, garnish with fresh cilantro before serving hot!
  • What to Serve Taco Stuffed Shells With:
  • To elevate your Taco Stuffed Shells experience, consider pairing them with a side of Mexican street corn, a fresh garden salad, or crispy tortilla chips with guacamole. These accompaniments will add delightful crunch and flavor, enhancing your overall meal. A chilled glass of limeade or a refreshing Mexican soda will also complement the dish wonderfully, adding that extra zing!
  • Top Tips for Perfecting Taco Stuffed Shells:
  • Feel free to experiment with different proteins such as ground turkey or chicken!
  • For a vegetarian twist, try using black beans or lentils in place of meat.
  • Make the dish ahead and refrigerate it—just remember to bake it when you’re ready to serve!
  • Avoid overcooking the pasta; they will continue to cook in the oven, and you want that perfect al dente texture.
  • Storing and Reheating Tips:
  • Any leftovers? No problem! Taco Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 15-20 minutes or until warm throughout. If you want to freeze them, ensure they are fully cooled before placing them in a freezer-safe container, where they’ll be good for up to 3 months. Just remember to thaw them in the fridge overnight before reheating!
  • Now that you have the scoop on Taco Stuffed Shells, it’s time to gather your ingredients and start cooking! Your family will thank you, and you’ll add a new favorite to your recipe collection!