Description
A delicious and hearty Taco Stuffed Shells recipe combining tender jumbo pasta shells stuffed with seasoned ground beef, enchilada sauce, and melted cheddar cheese, perfect for a satisfying family dinner.
Ingredients
Scale
Pasta
- 16-20 jumbo pasta shells (12 ounces)
Filling
- 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
- ⅓ cup sour cream, room temperature
- 2 tablespoons salsa
Assembly
- 10 ounces red enchilada sauce (for topping)
- 2 cups shredded sharp cheddar cheese
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain the shells and set them aside to cool slightly for filling.
- Prepare Taco Meat: In a large skillet, cook the ground beef with diced onion and kosher salt over medium heat until the beef is browned and fully cooked, about 7 minutes. Drain excess fat using paper towels, then return the meat to the skillet.
- Season Meat Mixture: Add minced garlic, taco seasoning, chopped cilantro (if using), 10 ounces of enchilada sauce, salsa, and sour cream to the skillet. Stir everything together and let it simmer for 3 to 4 minutes until the mixture thickens slightly.
- Stuff Shells: Lightly spray the bottom of a 9x13 inch baking dish with cooking spray. Fill each cooled pasta shell with 2 to 3 tablespoons of the taco meat mixture. Arrange the filled shells in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining 10 ounces of enchilada sauce evenly over the stuffed shells. Sprinkle 2 cups of shredded sharp cheddar cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes to allow flavors to meld and shells to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted, golden brown, and bubbly.
- Serve: Add your favorite taco toppings and serve the taco stuffed shells hot for a satisfying meal.
- Enjoy and Review: Enjoy your meal and consider leaving a review to share your experience with this recipe.
Notes
- Use 16-20 jumbo shells; stuffing them evenly ensures the right amount of filling per shell.
- Cooking extra shells can be useful for other dishes like pasta salad to avoid waste.
- Browning the ground beef well enhances the overall flavor of the dish.
- Sour cream adds creaminess and balances the spices in the taco meat.
- Covering the dish during the first baking phase keeps the shells moist and prevents cheese from burning.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
