Description
Taco Stuffed Shells is a delicious fusion dish combining jumbo pasta shells filled with spiced ground beef, enchilada sauce, and cheddar cheese. Baked to bubbly perfection, it’s a hearty and flavorful meal perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 12 ounce jumbo pasta shells (16-20 shells)
Meat Mixture
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt (or to taste)
- 1-2 garlic cloves, minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional, to taste)
- 10 ounces red enchilada sauce
- ⅓ cup sour cream (room temperature)
Assembly
- 10 ounces red enchilada sauce
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain them well and set aside to cool slightly.
- Cook Meat Mixture: In a large skillet, add ground beef, diced onion, and kosher salt. Cook over medium heat for about 7 minutes until the beef is thoroughly browned and cooked through. Drain excess fat if necessary, then return the meat mixture to the skillet.
- Add Flavorings: Stir in minced garlic, taco seasoning, chopped cilantro, 10 ounces of enchilada sauce, and sour cream. Mix well and let the mixture simmer for 3 to 4 minutes until thickened and well combined.
- Stuff Shells: Lightly spray a 9x13 inch baking dish with cooking spray. Fill each cooked shell with 2 to 3 tablespoons of the taco meat mixture. Arrange the stuffed shells in the dish side by side.
- Add Sauce and Cheese: Pour the remaining 10 ounces of enchilada sauce evenly over the stuffed shells. Sprinkle 2 cups of shredded sharp cheddar cheese generously over the top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 5 to 10 minutes until the cheese is golden brown, melted, and bubbly.
- Serve: Add your desired taco toppings such as sour cream, salsa, or fresh veggies, then serve hot and enjoy your taco stuffed shells.
Notes
- Use 16 to 20 jumbo shells depending on size. Dividing the meat mixture evenly ensures perfect portioning.
- Cook a few extra shells in case some break while cooking; leftover shells can be used in pasta salad.
- Getting a nice brown crust on the ground beef enhances flavor significantly.
- You can customize the recipe by adding other taco toppings or substituting cheddar for a Mexican cheese blend.
- Sour cream should be at room temperature for easier mixing into the meat sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
