Why Make This Recipe
Taco Stuffed Shells are a fun and delicious twist on traditional tacos. They combine the flavors of your favorite taco fillings with the comforting texture of pasta. This unique dish is simple to prepare and perfect for both family dinners and gatherings. Plus, it’s a great way to combine two popular meals into one satisfying recipe.
How to Make Taco Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 1 pound ground beef or turkey
- 1 taco seasoning packet
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- Chopped green onions (optional)
- Fresh cilantro (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Stir in the taco seasoning and salsa; cook for another 2-3 minutes.
- Carefully stuff each cooked shell with the meat mixture.
- Place the stuffed shells in a baking dish. Pour any remaining salsa over the top and sprinkle with shredded cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
- Serve with sour cream and garnish with chopped green onions and fresh cilantro, if desired.
How to Serve Taco Stuffed Shells
Taco Stuffed Shells are best served warm. You can place them on a large plate or in a serving dish, topped with your favorite garnishes such as sour cream, chopped green onions, and fresh cilantro. Pair them with a side salad or tortilla chips for a complete meal.
How to Store Taco Stuffed Shells
If you have leftovers, allow them to cool down, then store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze them. Just wrap individual portions tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months.
Tips to Make Taco Stuffed Shells
- Make sure not to overcook the pasta shells; they should be al dente to hold the filling well.
- Feel free to add more veggies like bell peppers or corn to the meat mixture for extra flavor and nutrition.
- Try using a mix of cheeses for a richer taste, such as pepper jack for a spicy kick.
Variation
You can customize Taco Stuffed Shells by using different meats, like shredded chicken or even beans for a vegetarian version. Additionally, you can change the salsa for different flavors, such as pineapple salsa for a sweet and savory twist.
FAQs
Can I prepare Taco Stuffed Shells ahead of time?
Yes, you can prepare the stuffed shells, place them in the baking dish, and cover them with foil. Store them in the refrigerator for up to 24 hours before baking.
What other toppings can I use?
Some great toppings include diced tomatoes, jalapeños, or avocado slices. You can also add hot sauce for extra heat.
Can I use gluten-free shells?
Yes, you can find gluten-free jumbo pasta shells in stores. Just follow the same cooking instructions for the gluten-free version.
Taco Stuffed Shells
Ingredients
For the shells
- 12 pieces jumbo pasta shells
For the filling
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
For serving
- 1 cup sour cream
- Chopped green onions (optional)
- Fresh cilantro (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Stir in the taco seasoning and salsa; cook for another 2-3 minutes.
Assembly
- Carefully stuff each cooked shell with the meat mixture.
- Place the stuffed shells in a baking dish. Pour any remaining salsa over the top and sprinkle with shredded cheese.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
Serving
- Serve warm with sour cream and garnish with chopped green onions and fresh cilantro, if desired.