Taco Stuffed Shells

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Delicious jumbo pasta shells filled with seasoned meat, refried beans, and topped with cheese — the perfect combination of tacos and baked pasta.

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Prep Time 30

Cook Time 20

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 450

Shells and Filling

12 pieces jumbo pasta shells Cook according to package instructions until al dente.
1 pound ground beef or turkey Cook and drain excess fat.
1 packet taco seasoning Use standard 1.25-1.5 oz packets, or half for low-sodium version.
1 cup salsa Reserve 2-3 tablespoons for topping.
1 cup refried beans Spread a thin layer in the baking dish.
1 cup shredded cheese Cheddar or Mexican blend, pepper jack for added spice.
1/2 cup sour cream Optional for serving; plain Greek yogurt can be used.
to taste chopped green onions For garnish.
to taste cilantro For garnish.

Preparation

Preheat the oven to 375°F (190°C). Lightly grease a 9x13 or similar baking dish.
Cook 12 jumbo shells in salted boiling water per package directions until al dente. Drain and cool slightly.
In a skillet over medium-high heat, brown 1 lb ground beef or turkey until no longer pink. Drain any excess fat.
Stir in 1 packet taco seasoning and 1 cup salsa. Simmer for 2-3 minutes.
Spread 1 cup refried beans in an even layer on the bottom of the prepared baking dish.
Fill each shell with the meat-salsa mixture and place them seam-side up in the dish.
Spoon reserved salsa over the shells and sprinkle with 1 cup shredded cheese.
Bake, uncovered, for 15-20 minutes until cheese is melted and bubbling.
Let rest for 5 minutes. Top with chopped green onions and cilantro.

Serving: 3gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 7gSodium: 800mgFiber: 2gSugar: 4g

For a vegetarian version, swap in cooked lentils or crumbled tofu. Store leftovers in an airtight container for 3-4 days.

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