Description
This Taco Stuffed Shells recipe combines tender jumbo pasta shells filled with a flavorful, seasoned ground beef mixture and topped with enchilada sauce and melted sharp cheddar cheese. Perfect for a comforting Mexican-inspired dinner, these baked stuffed shells are easy to prepare and crowd-pleasing.
Ingredients
Scale
Pasta
- 12 ounce jumbo pasta shells (16-20 shells needed)
Meat Mixture
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt (or to taste)
- 1-2 garlic cloves, minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional, to taste)
- 20 ounces red enchilada sauce, divided
- ⅓ cup sour cream, room temperature
- ¼ cup salsa
Topping
- 2 cups shredded sharp cheddar cheese
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Make Taco Meat Mixture: In a large skillet, cook the ground beef, diced onion, and kosher salt over medium heat until the meat is browned and cooked through, about 7 minutes. Drain excess fat if needed, then return the meat to the skillet.
- Add Seasonings and Sauces: To the cooked meat, add minced garlic, taco seasoning, chopped cilantro, 10 ounces of the enchilada sauce, salsa, and sour cream. Stir well and simmer the mixture for 3 to 4 minutes until it thickens slightly.
- Stuff the Shells: Lightly coat the bottom of a 9x13 inch baking pan with cooking spray. Fill each cooked pasta shell with 2 to 3 tablespoons of the taco meat mixture. Arrange the stuffed shells in the pan and pour the remaining 10 ounces of enchilada sauce evenly over the shells.
- Add Cheese and Bake: Sprinkle the shredded sharp cheddar cheese over the top of the shells. Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 5 to 10 minutes until the cheese is golden, melted, and bubbly.
- Serve: Add your preferred taco toppings and serve hot for a delicious, hearty meal.
Notes
- You only need 16-20 jumbo shells; cooking a few extras is recommended since some shells may break during boiling.
- Use leftover shells to create a quick pasta salad with vegetables and Italian dressing.
- Browning the ground beef well enhances the flavor significantly.
- Adjust salt and taco seasoning to your taste preference.
Nutrition
- Serving Size: 1 serving (1 stuffed shell with toppings)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
