Taco Stuffed Shells
These Taco Stuffed Shells are a fun twist on traditional tacos, featuring jumbo pasta shells filled with seasoned ground beef, onions, salsa, and a blend of cheeses, then baked until bubbly and golden. They're sure to be a hit with the whole family!
Equipment
- 9x13-inch baking dish
- Large Skillet
- Large Pot
Ingredients
- 20-24 jumbo shell pasta
- 1 lb. ground beef
- 1 medium onion, diced
- 3 tablespoons taco seasoning
- 3/4 cup water
- 1 cup salsa or salsa-style tomatoes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 10-ounce can Rotel tomatoes, drained
- 1 jalapeno or serrano pepper, finely minced
- Green onion, for garnish (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick cooking spray.
- Bring a large pot of water to a boil. Cook the shell pasta according to package directions, then drain well.
- In a large skillet over medium-high heat, brown the ground beef. Add diced onion and continue cooking until beef is browned and 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 for a few minutes.
- Spoon the seasoned ground beef mixture into the cooked pasta shells and arrange them in a single layer in the prepared baking dish.
- Top the stuffed shells with 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.
- Sprinkle with additional minced jalapeno or green onion if desired. Serve promptly for the best flavor. Enjoy your delicious taco stuffed shells!
Notes
These Taco Stuffed Shells can be customized with your favorite taco toppings such as sour cream, diced tomatoes, or avocado. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.