Taco-Stuffed Shells
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Taco-Stuffed Shells are a delightful twist on traditional pasta dishes, blending the comforting heartiness of stuffed shells with the bold flavors of taco ingredients. Picture this: a busy weeknight when everyone is craving something familiar yet exciting. This recipe brings together ground beef, cheeses, and salsa, all tucked into jumbo pasta shells that are sure to delight both kids and adults. It’s a fun, savory meal that feels festive yet simple to prepare, making it a family favorite in no time.
Why you’ll love this dish
There are countless reasons to add Taco-Stuffed Shells to your cooking repertoire. For one, they come together in a flash, making them perfect for busy weeknights or impromptu gatherings. You can whip up this delicious meal in about 30 minutes, satisfying hunger without a hassle. Besides being kid-approved, who can resist cheesy pasta filled with seasoned beef?
Whether hosting a casual family dinner or celebrating Taco Tuesday, this dish elevates any occasion. Budget-friendly too, as it uses simple ingredients you likely already have on hand, making delightful meals easy and economical.
"These Taco-Stuffed Shells were a hit at our last family dinner! I loved how easy they were to make, and the kids couldn’t get enough of them. It’s like tacos wrapped in pasta — what’s not to love?"
The cooking process explained
Making Taco-Stuffed Shells is a straightforward process that combines preparation, assembly, and baking. Begin with boiling the pasta shells, while you simultaneously sauté the onion and cook the ground beef. Once everything is mixed together, you’ll stuff the shells, add more cheese on top, and bake until golden and bubbly. It’s a perfect blend of textures and flavors with minimal fuss involved!
What you’ll need
Gather these items before you start:
- 12 pieces Jumbo pasta shells (the stars of our show!)
- 1 lb Ground beef (brings hearty flavor)
- 1 medium Onion, chopped (adds sweetness when sautéed)
- 1 cup Salsa (provides that essential taco flair)
- 1 cup Cheddar cheese, shredded (rich and melty, pairs perfectly)
- 1 cup Monterey Jack cheese, shredded (adds smoothness)
- To taste: Additional cheese for topping (for that extra cheesiness!)
Feel free to substitute ground turkey or chicken for a lighter option, or swap in your favorite cheese blend to customize the flavors.
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta: Bring a large pot of salted water to a boil, add the jumbo shells, and cook according to package instructions until al dente. Drain and set aside.
- Sauté the onions: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion, cooking until it’s soft and translucent.
- Brown the beef: Push the onions to the side and add the ground beef. Break it apart with a spatula, cooking until it’s browned and fully cooked. Drain excess fat if necessary.
- Combine: Stir in the cup of salsa and half a cup of each cheese into the beef mixture until well combined.
- Stuff the shells: Take each cooked shell and fill it generously with the beef and cheese mixture. Lay the stuffed shells in a greased baking dish, top with the remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Allow the dish to cool for a few minutes, then serve hot, garnished with fresh herbs or a dollop of sour cream if desired.
Best ways to enjoy it
Taco-Stuffed Shells shine when paired with simple side dishes like a fresh green salad, corn on the cob, or tortilla chips with guacamole. For a festive touch, you can top your shells with diced tomatoes, sliced olives, jalapeños, or even a sprinkle of fresh cilantro. Each element enhances the flavor and adds to the excitement of this cheerful meal.
How to store & freeze
If you happen to have leftovers (which is rare with this dish!), store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through. For longer storage, you can freeze the stuffed shells before baking. Simply assemble, cover tightly with foil, and freeze for up to three months. Thaw in the fridge overnight before baking, adding a bit of extra time in the oven.
Helpful cooking tips
- Make sure to cook the pasta shells al dente; this helps them hold the filling without breaking.
- For added depth of flavor, consider seasoning the ground beef with taco seasoning or chili powder.
- If you want a bit of a kick, add chopped jalapeños to the filling or a layer of hot salsa on top.
Creative twists
There are many ways to put a unique spin on Taco-Stuffed Shells. Try swapping out the beef for pulled pork or shredded chicken for a different protein. You could also go vegetarian by using black beans, corn, or even roasted vegetables like zucchini and bell peppers. Experiment with various cheeses — pepper jack for heat, or a mix of Mexican cheeses for authenticity!
Your questions answered
Q: How long does it take to prepare this dish?
A: The whole process takes about 30-40 minutes from start to finish.
Q: Can I use different types of cheese?
A: Absolutely! Feel free to substitute your favorites. Just ensure they melt well.
Q: How do I prevent the pasta shells from sticking together?
A: After cooking and draining, toss the shells lightly with a bit of oil to keep them separate.
These Taco-Stuffed Shells not only pack in great flavor but also make for a fun and interactive meal. It’s time you treat yourself and your loved ones to this taco-inspired pasta delight!
Taco-Stuffed Shells
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the pasta: Bring a large pot of salted water to a boil, add the jumbo shells, and cook according to package instructions until al dente. Drain and set aside.
- Sauté the onions: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion, cooking until it's soft and translucent.
- Brown the beef: Push the onions to the side and add the ground beef. Break it apart with a spatula, cooking until it’s browned and fully cooked. Drain excess fat if necessary.
- Combine: Stir in the cup of salsa and half a cup of each cheese into the beef mixture until well combined.
- Stuff the shells: Take each cooked shell and fill it generously with the beef and cheese mixture. Lay the stuffed shells in a greased baking dish, top with the remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Allow the dish to cool for a few minutes, then serve hot, garnished with fresh herbs or a dollop of sour cream if desired.
