Description
Taco Stuffed Shells are a fun and flavorful fusion of Mexican and Italian cuisine, featuring jumbo pasta shells filled with seasoned taco meat, topped with salsa and cheese, then baked until bubbly.
Ingredients
Units
Scale
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions (optional)
- 1/4 cup sour cream (for serving)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add taco seasoning and water. Simmer for 5 minutes until thickened.
- Remove from heat and stir in 1/2 cup of shredded cheddar cheese.
- Fill each cooked shell with the taco meat mixture and place in a greased 9×13-inch baking dish.
- Spoon salsa over the stuffed shells and sprinkle with remaining cheddar and Monterey Jack cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes, until cheese is melted and bubbly.
- Garnish with green onions and cilantro. Serve with a dollop of sour cream.
Notes
- Use ground turkey or chicken for a lighter option.
- Top with jalapeños or hot sauce for added spice.
- Can be assembled ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg