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Taco Stuffed Shells

Taco Stuffed Shells

This isn't just another pasta recipe it's a game-changing dish that brings excitement to your dinner table. Jumbo pasta shells are generously stuffed with a savory taco-seasoned beef mixture, creating a perfect balance of textures and tastes that will make your taste buds dance.

  • Total Time: 55 minutes
  • Yield: 6-8 1x

Ingredients

Scale

For the Pasta Base:

  • 20 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 packet taco seasoning mix
  • 1/2 cup water
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 (16-ounce) jar salsa, divided
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream (for serving)
  • Fresh cilantro, chopped (for garnish)
  • Sliced jalapeños or green onions (optional, for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until they are just shy of al dente. Carefully drain and spread them on a baking sheet to cool, preventing them from sticking together.
  2. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook thoroughly, breaking it into small pieces. Drain any excess grease to keep the dish from becoming too oily.
  3. Stir in the taco seasoning and water. Allow the mixture to simmer for 3-4 minutes, ensuring the beef is well-coated with the seasoning. The aroma will start to fill your kitchen with delicious Mexican-inspired scents.
  4. Gently fold in the black beans and corn. Remove the skillet from heat and let the mixture cool slightly. This helps prevent the shells from becoming soggy when filled.
  5. Mix 1/2 cup of salsa and 1/2 cup of the shredded cheese mixture into the taco meat filling. This adds extra flavor and helps bind the filling together.
  6. Spread the remaining salsa across the bottom of a greased 9x13-inch baking dish. This creates a flavorful base for your stuffed shells.
  7. Carefully stuff each shell with a heaping spoonful of the taco meat filling. Arrange the stuffed shells in the baking dish, nestling them into the salsa.
  8. Sprinkle the remaining cheese generously over the top of the stuffed shells. The cheese will create a beautiful golden, bubbly crust during baking.
  9. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  • Author: Jamie
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes