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Why Make This Recipe
Taco Stuffed Shells are a fun and delicious twist on traditional tacos. They combine the flavors of tacos with the comforting texture of pasta. Perfect for busy weeknights or gatherings, this dish is easy to make and loved by both kids and adults.
How to Make Taco Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- Chopped green onions and cilantro for garnish
Directions:
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
- Stir in taco seasoning and salsa; cook for 2-3 minutes.
- In a baking dish, spread a layer of refried beans at the bottom.
- Stuff each pasta shell with the meat mixture and place in the baking dish.
- Top with remaining salsa and shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Serve with sour cream, and garnish with chopped green onions and cilantro.
How to Serve Taco Stuffed Shells
Serve Taco Stuffed Shells hot from the oven. You can place them on a large dish and let everyone help themselves. Offer sour cream and extra toppings like chopped green onions and cilantro on the side for added flavor.
How to Store Taco Stuffed Shells
Store any leftovers in an airtight container in the fridge. They will last for about 3-4 days. To reheat, place them in the microwave or reheat gently in the oven until warmed through.
Tips to Make Taco Stuffed Shells
- Ensure the pasta is cooked al dente so it holds up well during baking.
- Feel free to customize the filling with your favorite taco ingredients like corn or diced peppers.
- For a spicier dish, add jalapeños to the meat mixture or use a spicy salsa.
Variation (if any)
You can easily make these Taco Stuffed Shells vegetarian by replacing the meat with beans or lentils. You can also use different types of cheese or even add some chopped vegetables to the filling.
FAQs
1. Can I use ground chicken instead of beef or turkey?
Yes, ground chicken can be a great alternative and will work well in this recipe.
2. Can I freeze Taco Stuffed Shells?
Yes, you can freeze them before baking. Just make sure to cover them tightly. Thaw in the fridge overnight before baking.
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3. What can I serve with Taco Stuffed Shells?
Salads, garlic bread, or Mexican rice are great sides to serve with this dish.
Taco Stuffed Shells
Ingredients
Main ingredients
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 1 pound ground beef or turkey Drained of excess fat after cooking.
- 1 packet taco seasoning
- 1 cup salsa Reserve some for topping.
- 1 cup refried beans Spread at the bottom of the baking dish.
- 1 cup shredded cheese (cheddar or Mexican blend) For topping.
- 1/2 cup sour cream For serving, optional.
- to taste chopped green onions For garnish.
- to taste cilantro For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
- Stir in taco seasoning and salsa; cook for 2-3 minutes.
- In a baking dish, spread a layer of refried beans at the bottom.
- Stuff each pasta shell with the meat mixture and place in the baking dish.
- Top with remaining salsa and shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly.
Serving
- Serve Taco Stuffed Shells hot from the oven with sour cream, chopped green onions, and cilantro on the side.