Taco Stuffed Shells blend the best of two worlds, offering the bold, spicy flavors of tacos with the comforting, cheesy goodness of pasta. This fusion dish is perfect for weeknight dinners or special gatherings when you want a satisfying and fun meal.
The recipe combines seasoned ground beef, refried beans, and salsa, all stuffed into tender pasta shells and topped with melted cheese. Serve with a dollop of sour cream, fresh cilantro, and chopped green onions for an extra burst of flavor and color. This dish is sure to impress taco lovers and pasta enthusiasts alike!
Taco Stuffed Shells Ingredients:
- 20 jumbo pasta shells
- 1 lb (450g) ground beef
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (15 oz) refried beans
- 2 tablespoons olive oil
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream, for topping
Instructions:
- Preheat your oven to 350°F (175°C).
- Prepare the pasta shells following the directions on the package, cooking until they reach an al dente texture. Drain and set aside.
- Place a large skillet on the stove, add olive oil, and warm it over medium heat. Add the ground beef and cook, stirring frequently, for 5-7 minutes or until browned. Drain excess fat.
- Add taco seasoning and 1/2 cup of salsa to the cooked beef. Give the mixture a good stir and let it simmer gently for another 2-3 minutes.
- Spread a layer of refried beans inside each cooked pasta shell, then stuff with the beef mixture.
- Place the stuffed shells in a baking dish. Pour remaining salsa over the top.
- Sprinkle cheddar and mozzarella cheese evenly over the shells.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
- Once ready, remove from the oven and garnish with chopped green onions and cilantro. Serve with a dollop of sour cream.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 4 servings