Taco Stuffed Shells (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound ground beef
02 -
1 packet taco seasoning
03 -
20-24 jumbo pasta shells (cook extra since some may break)
04 -
10 ounce can enchilada sauce
05 -
2 cups shredded cheddar cheese
→ Toppings
06 -
½ cup sour cream
07 -
¼ cup chopped fresh cilantro (optional)
08 -
Pico de gallo (store-bought is fine)
# Instructions:
01 -
Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray. Cook jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water.
02 -
In a large skillet over medium-high heat, brown and crumble the ground beef until cooked through. Drain any excess grease and return to skillet.
03 -
Add taco seasoning and half the can of enchilada sauce to the skillet. Simmer for 5-7 minutes until the sauce thickens.
04 -
Sprinkle 1 cup of shredded cheddar cheese into the taco meat mixture and stir to combine.
05 -
Spoon the beef mixture into each of the cooked pasta shells and place them in the prepared baking dish.
06 -
Pour the remaining enchilada sauce over the stuffed shells, then sprinkle with the remaining 1 cup of cheddar cheese. Cover with foil and bake for 25-30 minutes until cheese is melted and bubbly.
07 -
Remove from oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream and pico de gallo if desired.
# Notes:
01 -
These taco stuffed shells are literally oozing with the best taco flavors and ready in under an hour!
02 -
Cook a few extra shells since some may break during cooking - you'll want to have enough good ones for stuffing.
03 -
This recipe combines the best of Italian pasta with Mexican taco flavors for a fun fusion dish.
04 -
The enchilada sauce helps keep the shells moist and adds extra flavor to complement the taco seasoning.