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Taco Stuffed Shells

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Taco stuffed shells are jumbo pasta shells filled with savory ground beef, zesty salsa, and a delightful mix of cheeses, making them a perfect quick and comforting dinner.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350

Ingredients
  

Pasta and Filling
  • 12 pieces jumbo pasta shells Cook according to package instructions
  • 1 lb ground beef Can substitute with ground turkey or black beans for a vegetarian option
  • 1 medium onion Chopped
  • 1 cup salsa Of your choice
  • 1 cup shredded cheddar cheese For topping
  • 1 cup shredded Monterey Jack cheese For topping
  • 2 tablespoons olive oil For cooking onions
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Method
 

Preparation
  1. Boil the jumbo shells according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent.
  3. Stir in the ground beef, cooking until browned.
  4. Mix in salsa and your favorite seasonings, letting everything meld together.
Assembly
  1. Carefully stuff each shell with the beef filling and place them seam-side up in a greased baking dish.
  2. Pour any remaining salsa over the stuffed shells, and sprinkle both cheddar and Monterey Jack cheese generously on top.
Baking
  1. Cover with foil and bake in a preheated oven at 350°F (175°C) for about 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden.
  3. Let cool for a few minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 22gFat: 18gSaturated Fat: 8gSodium: 650mgFiber: 2gSugar: 3g

Notes

Serve with Mexican rice or a fresh garden salad. Garnish with chopped cilantro or sour cream. Leftovers can be stored in an airtight container for up to three days or frozen for longer storage.
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