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Cheesy Taco Stuffed Shells

Cheesy Taco Stuffed Shells
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Cheesy Taco Stuffed Shells combine tender jumbo pasta shells filled with a savory blend of seasoned ground beef, melted cheddar and Monterey Jack cheeses, and classic taco spices. This fusion of cheesy comfort food and vibrant taco flavors makes a perfect, family-friendly baked pasta dish that’s easy to prepare, customizable, and ideal for weeknight dinners or entertaining guests.

Ingredients

Pasta and Shells

  • Jumbo pasta shells – 20 shells

Meat Filling

  • Ground beef – 1 lb (can substitute with ground turkey)
  • Onion, diced – 1 medium
  • Garlic, minced – 2 cloves
  • Taco seasoning mix – 2 tbsp (blend of chili powder, cumin, paprika, garlic powder)
  • Water or tomato sauce – ¼ cup (to bind mixture)

Cheese and Extras

  • Shredded cheddar cheese – 1 cup, divided
  • Shredded Monterey Jack cheese – 1 cup, divided
  • Tomato sauce – 1 ½ cups
  • Diced tomatoes (optional) – ½ cup
  • Green chilies or jalapeños – ¼ cup, diced (optional)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the pasta shells: Boil the jumbo pasta shells in salted water until just al dente, about 9-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside on a lightly greased sheet to prevent sticking.
  2. Cook the taco meat filling: In a large skillet, sauté diced onions and minced garlic until translucent and fragrant. Add the ground beef and cook until browned, breaking it up as you go. Drain excess fat, then stir in taco seasoning and a splash of water or tomato sauce to bind the mixture.
  3. Mix in cheese and extras: Remove the meat mixture from heat and stir in half of the shredded cheddar and Monterey Jack cheeses along with any optional diced tomatoes or green chilies, creating a creamy and flavorful filling.
  4. Stuff the shells: Carefully fill each cooked shell with the cheesy taco meat mixture using a spoon. Arrange the stuffed shells snugly in a greased baking dish.
  5. Bake to perfection: Pour tomato sauce evenly over the stuffed shells and sprinkle the remaining shredded cheese on top. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil during the last 5 minutes to allow the cheese to brown and bubble.

Notes

  • Don’t overcook the pasta; shells should be slightly firm to avoid mushiness after baking.
  • Use fresh taco seasoning or make your own blend for the best flavor.
  • Drain meat fat thoroughly to keep the filling from becoming greasy.
  • Allow the baked shells to rest for a few minutes before serving so they set properly.
  • Add moisture carefully with tomato sauce or salsa to prevent dryness but avoid sogginess.

Nutrition

Keywords: cheesy taco stuffed shells, taco pasta bake, stuffed pasta shells, family dinner, cheesy taco recipe

Find it online: https://lillysplate.com/cheesy-taco-stuffed-shells/