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–+ servings

Taco Stuffed Shells

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Enjoy the fusion of hearty pasta and classic taco flavors in these Taco Stuffed Shells, perfect for busy weeknight dinners.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 20 pieces jumbo pasta shells
  • 1 pound ground beef Can substitute with ground turkey or shredded chicken for a leaner option.
  • 1 packet taco seasoning
  • 1 cup refried beans Can substitute with seasoned black beans, cooked lentils or cream cheese for a vegetarian version.
  • 1 cup salsa For a thicker option, use a less watery salsa.
  • 1 cup shredded cheese Cheddar or Mexican blend.
Optional Garnishes
  • to taste sour cream For serving.
  • to taste chopped green onions For garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo shells in salted boiling water according to package directions until al dente. Drain and let cool enough to handle.
  3. Heat a skillet over medium. Add the ground beef and cook, breaking it up, until no pink remains. Drain excess fat.
  4. Stir the taco seasoning into the beef, then fold in the refried beans until combined. Remove from heat.
Assembly
  1. Spoon the beef mixture into each cooked shell and place the filled shells seam-side up in a single layer in a baking dish.
  2. Pour salsa evenly over the shells. Sprinkle the shredded cheese on top.
Baking
  1. Cover the dish tightly with foil and bake for 20 minutes.
  2. Remove the foil and bake another 10 minutes, until the cheese is bubbly and starting to brown.
  3. Serve warm with sour cream and chopped green onions, if using.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 5g

Notes

For the best result, shells should be cooked just until al dente. You can freeze assembled (but un-baked) shells or baked leftovers for up to 2-3 months.
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