Taco Stuffed Shells are a fun and delicious twist on both tacos and pasta! They’re jumbo pasta shells filled with a flavorful taco meat mixture, topped with cheese, and baked until golden and bubbly. It’s a perfect meal for Taco Tuesday or any time you want a hearty, satisfying dinner.
Here’s a simple recipe to make Taco Stuffed Shells:
Ingredients:
For the Meat Filling:
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning mix (or homemade taco seasoning)
- 1/2 cup water (or as per the taco seasoning directions)
- 1 can (4 oz) diced green chilies (optional, for extra flavor)
- 1/2 cup chopped onion (optional)
For the Shells:
- 16 jumbo pasta shells (about half a box)
- 1 cup sour cream
- 1 cup salsa (mild, medium, or hot, depending on preference)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup shredded mozzarella cheese
- Chopped fresh cilantro (optional, for garnish)
- Optional toppings: sliced olives, jalapeños, shredded lettuce, diced tomatoes, avocado, or more sour cream
Instructions:
1. Cook the Jumbo Shells:
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions (usually about 9-11 minutes), until al dente.
- Drain and set aside to cool slightly.
2. Prepare the Taco Meat:
- While the shells are cooking, heat a large skillet over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up into small pieces as it cooks.
- Drain any excess fat from the meat.
- Stir in the taco seasoning mix and the water, and let it simmer for 3-5 minutes, or until thickened.
- If using, stir in the diced green chilies and chopped onion for extra flavor.
3. Stuff the Shells:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of salsa in the bottom of a 9×13-inch baking dish.
- Once the shells are cool enough to handle, stuff each cooked shell with a generous amount of taco meat.
- Place the stuffed shells in the prepared baking dish, open side up.
4. Top and Bake:
- Spoon any remaining taco meat over the top of the stuffed shells.
- Dollop sour cream on top of each shell or layer it over the shells in the baking dish.
- Sprinkle the shredded cheddar and mozzarella cheese evenly over the shells.
- Cover the dish with aluminum foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
5. Serve:
- Garnish with chopped fresh cilantro (and other toppings like diced tomatoes, jalapeños, or avocado, if desired).
- Serve warm, and enjoy your Taco Stuffed Shells!
Variations and Tips:
- Vegetarian Version: Replace the ground meat with beans (black beans, pinto beans, or refried beans) for a vegetarian version. You can also add veggies like bell peppers or corn for extra flavor.
- Spicy: Add diced jalapeños or use spicy salsa if you want more heat.
- Cheese Options: Feel free to mix up the cheese with different varieties like Monterey Jack, pepper jack, or even queso fresco for a different flavor.
These Taco Stuffed Shells are a fun and hearty meal that combines the flavors of tacos with the comfort of pasta. They’re perfect for a family dinner or a taco night twist. Would you be making these for a casual dinner or a special occasion?