Description
Taco Stuffed Shells combines jumbo pasta shells filled with seasoned ground beef and enchilada sauce, baked with cheddar cheese for a cheesy, flavorful Mexican-inspired twist on stuffed pasta.
Ingredients
Scale
Pasta
- 16–20 jumbo pasta shells (about 12 ounces)
Meat Filling
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt
- 1–2 garlic cloves, minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional)
- 10 ounces red enchilada sauce (divided)
- ⅓ cup sour cream, room temperature
- 2 tablespoons salsa
Topping
- 10 ounces red enchilada sauce (remaining)
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente, then drain and set aside to cool slightly for stuffing.
- Prepare Meat Mixture: In a large skillet, cook the ground beef, diced onion, and salt over medium heat until the meat is thoroughly browned, about 7 minutes. Drain excess fat with paper towels if necessary, then return the meat to the skillet.
- Add Seasonings: Stir in minced garlic, taco seasoning, chopped cilantro, 10 ounces of enchilada sauce, salsa, and sour cream. Combine well and let the mixture simmer for 3-4 minutes until thickened.
- Stuff Shells: Lightly spray the bottom of a 9×13-inch baking pan with cooking spray. Fill each cooked shell with 2 to 3 tablespoons of the taco meat mixture and arrange them in the pan.
- Add Sauce and Cheese: Pour the remaining 10 ounces of enchilada sauce evenly over the stuffed shells. Sprinkle 2 cups of shredded sharp cheddar cheese on top.
- Bake: Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted, bubbly, and golden brown.
- Serve: Add your desired taco toppings and serve hot for a delicious meal.
Notes
- Use 16-20 jumbo shells and divide the meat filling evenly to ensure consistent stuffing.
- Cook extra pasta shells to use for a quick pasta salad side dish or to replace any broken shells.
- Getting a nice browning on the beef adds rich flavor to the filling.
- Let the sour cream come to room temperature before mixing to prevent clumping.
- Covering with foil during baking helps the shells cook evenly and keeps the moisture in.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
