Description
This Taco Stuffed Shells recipe combines jumbo pasta shells with seasoned ground beef, enchilada sauce, and melted cheddar cheese for a flavorful and comforting Mexican-inspired baked dish. Perfect for a family dinner, it features tender pasta filled with savory taco meat, topped with tangy sauce and gooey cheese.
Ingredients
Scale
Pasta
- 12 ounce jumbo pasta shells (16-20 shells)
Meat Mixture
- 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 (for meat mixture)
- ⅓ cup sour cream, room temperature
- 2 tablespoons salsa
Topping
- 10 ounces red enchilada sauce (for topping)
- 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 jumbo pasta shells according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Prepare Taco Meat: In a large skillet over medium heat, cook the ground beef with diced onion and kosher salt for about 7 minutes until fully browned. Drain excess fat using paper towels if necessary, then return the beef mixture to the skillet.
- Add Flavorings: To the beef in the skillet, add minced garlic, taco seasoning, chopped cilantro, 10 ounces of red enchilada sauce, salsa, and sour cream. Stir everything together and let simmer for 3 to 4 minutes until the mixture thickens slightly.
- Stuff the Shells: Lightly spray the bottom of a 9x13 inch baking dish with cooking spray. Fill each cooked shell with 2 to 3 tablespoons of the taco meat mixture. Arrange the filled shells evenly in the baking dish.
- Add Sauce and Cheese: Pour the remaining 10 ounces of enchilada sauce over the stuffed shells, then generously sprinkle 2 cups of shredded sharp cheddar cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes until the cheese is golden, melted, and bubbly.
- Serve: Add your favorite taco toppings such as sour cream, chopped cilantro, diced tomatoes, or jalapeños as desired, and serve warm.
Notes
- Use 16-20 jumbo shells but only stuff 16 shells evenly with the meat mixture; cook a few extra shells to account for breakage or to use in a pasta salad.
- Browning the ground beef well enhances the flavor of the dish significantly.
- If you prefer, substitute lean turkey or chicken for ground beef for a lighter version.
- Let the sour cream come to room temperature before mixing to prevent curdling in the meat mixture.
- You can add additional diced vegetables like bell peppers or corn to the meat mixture for extra nutrition and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
