Taco Stuffed Shells

Taco stuffed shells offer a delightful fusion of Mexican and Italian cuisines, combining tender pasta shells filled with seasoned ground beef, savory cheese, and zesty salsa. This hearty and flavorful dish is perfect for family dinners or gatherings with friends, providing a satisfying meal that’s sure to please everyone at the table. With its irresistible combination of flavors and textures, taco stuffed shells are sure to become a new favorite in your dinner rotation.

Why Make Taco Stuffed Shells

Taco stuffed shells offer a creative twist on traditional stuffed pasta dishes, infusing them with the bold and spicy flavors of Mexican cuisine. This recipe is not only delicious but also versatile, allowing you to customize the filling with your favorite taco ingredients. Whether you’re craving a comforting meal or looking for a crowd-pleasing dish to serve at a party, taco stuffed shells are a fantastic choice.

How to Make Taco Stuffed Shells

1. Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick cooking spray.
2. Cook the Pasta: Bring a large pot of water to a boil. Cook the shell pasta according to package directions, then drain well.
3. Prepare the Filling: In a large skillet over medium-high heat, brown the ground beef. Add the diced onion halfway through the browning process and continue cooking until the beef is browned and the onions are soft. Drain any excess grease if necessary. Add taco seasoning and water to the ground beef mixture. Simmer for 10 minutes. Stir in salsa and half of each cheese. Remove from heat and let cool slightly.
4. Fill the Shells: Spoon the seasoned ground beef mixture into the cooked pasta shells and arrange them in a single layer in the prepared baking dish.
5. Top and Bake: Top the stuffed shells with the remaining cheese, drained Rotel tomatoes, and minced jalapeno. Bake covered for 20 minutes. Then, uncover and bake for an additional 5 minutes until the cheese is melted and bubbly.
6. Serve: Sprinkle with additional minced jalapeno or green onion if desired. Serve promptly for the best flavor.

Serving Suggestions

Serve taco stuffed shells hot, garnished with chopped cilantro, diced avocado, sour cream, or additional salsa for a festive and flavorful meal. Pair with a side salad or Mexican-style rice for a complete dining experience.

Storage Info

Store any leftover taco stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven before serving.

Some Techniques or Tips

• Be sure to drain any excess grease from the ground beef to prevent the filling from becoming too oily.
• Customize the filling by adding your favorite taco ingredients such as black beans, corn, or diced bell peppers.
• For a spicier kick, use hot salsa or add additional jalapeno to the filling.

Variation

Experiment with different types of cheese such as pepper jack or Mexican blend for added flavor. You can also substitute ground turkey or chicken for the ground beef for a lighter option.

FAQs about Taco Stuffed Shells

1. Can I make taco stuffed shells ahead of time? Yes, you can assemble the stuffed shells ahead of time and refrigerate them, covered, for up to 24 hours before baking. Allow them to come to room temperature before baking as directed.
2. Can I freeze taco stuffed shells? Yes, you can freeze taco stuffed shells before or after baking. If freezing before baking, assemble the shells but do not bake them. Wrap the baking dish tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight, then bake as directed. If freezing after baking, cool the shells completely, then wrap and freeze individual portions in airtight containers for up to 3 months. Reheat in the microwave or oven before serving.
3. Can I make taco stuffed shells vegetarian? Yes, you can make vegetarian taco stuffed shells by omitting the ground beef and using a meat substitute such as crumbled tofu or cooked lentils instead. Simply sauté the vegetarian protein with onions and taco seasoning before filling the pasta shells.

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