Description
Taco Stuffed Shells are a delicious Mexican-inspired baked pasta dish featuring jumbo pasta shells filled with a flavorful ground beef and taco seasoning mixture, combined with salsa, sour cream, and cheeses, then baked with enchilada sauce and topped with melted cheddar and Monterey Jack cheese. This hearty and comforting meal is perfect for a family dinner or casual get-together.
Ingredients
Scale
Shells and Filling
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or 2 tablespoons homemade)
- 1/2 cup water
- 1 cup salsa
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
Sauce and Toppings
- 1 can (10 oz) enchilada sauce or taco sauce
- 1/4 cup chopped fresh cilantro
- Optional sliced jalapeños or green onions for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Cook the jumbo pasta shells according to package instructions until al dente. Drain them well and set aside to cool slightly.
- Prepare Beef Mixture: In a large skillet over medium heat, brown the ground beef with the diced onion for about 6–8 minutes until fully cooked. Add the minced garlic and cook for 1 more minute to release its aroma.
- Season and Simmer: Stir in the taco seasoning mix and water, then let the mixture simmer for 2–3 minutes until it thickens slightly.
- Mix in Sauces and Cheese: Remove the skillet from heat and fold in the salsa, sour cream, and half of the combined shredded cheddar and Monterey Jack cheeses. This creamy mixture will be the filling for the shells.
- Stuff the Shells: Spoon the beef mixture evenly into the cooked pasta shells, then arrange the stuffed shells in a greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the enchilada or taco sauce evenly over the stuffed shells, then sprinkle with the remaining shredded cheeses to cover.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This allows the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 5–10 minutes until the cheese on top is melted and bubbly with slight browning.
- Garnish and Serve: Garnish the baked stuffed shells with chopped fresh cilantro and optional sliced jalapeños or green onions for a fresh, vibrant finish before serving.
Notes
- You can prepare the stuffed shells ahead of time and refrigerate for up to 1 day before baking.
- For a lighter variation, substitute ground beef with ground turkey or chicken.
- Serve with sides such as guacamole, rice, or a simple green salad to complement the dish.
