I’ve always had a soft spot for tacos, and there’s something about the way these Taco Stuffed Shells cuddle up to that zesty, cheesy filling that reminds me of home. It’s like a warm, comforting hug from my childhood.
Who Can Resist The Charm Of Pasta Shells Cradling All That Spicy, Cheesy Goodness? It’s Like They Were Made For Each Other.
So, whether you’re a seasoned home cook or just looking for a fun, stress-free meal, these Taco Stuffed Shells are about to become your new go-to. Trust me, they’ll have your taste buds doing a happy dance in no time.
Ready to get your hands dirty and your taste buds tingling? Let’s dive into this simple, tasty recipe together. Grab your apron and let’s get cooking!
Ingredients Needed:
(Full Measurements Listed Below)
- jumbo pasta shells
- 90% lean ground beef
- onion
- bell pepper
- garlic
- canned diced tomatoes
- a packet of taco seasoning
- salsa
- cheddar cheese
- Monterey Jack cheese
How To Make Cheesy Stuffed Shells Step-By-Step:
Step 1: Cook the pasta shells until they have an al dente texture (a little bit of firmness to the pasta).
Step 2: Make the taco meat. Sauté the beef, onion, bell pepper, and garlic until the beef has browned and the veggies are soft. Add tomatoes, taco seasoning, and water. Simmer until thickened.
Step 3: Preheat your oven to 350°F (175°C).
Step 4: Spread 1/2 cup of salsa in the bottom of a casserole dish. Spoon taco meat into the shells, and place them into the casserole dish. Spoon the remaining salsa on the taco stuffed shells. Sprinkle cheese on top.
Step 5: Cover and bake for about 30 minutes.
Nutrition Facts:
Serving: 1 serving (4 to 5 shells)
Calories: 538kcal | Carbohydrates: 55g | Protein: 33g | Fat: 21g | Saturated Fat: 11g |Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1154mg | Potassium: 721mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1251IU | Vitamin C: 27mg | Calcium: 341mg | Iron: 4mg
Tips:
Pasta: Cook the pasta shells until they are semi-al dente, meaning they are still slightly firm and not mushy. This will prevent them from tearing when you stuff them and help them hold their shape better.
Filling: Use a small spoon or a piping bag to fill the shells with the taco meat and cheese mixture. You can also use your fingers to gently press the filling into the shells.
Before baking: Arrange the stuffed shells in a single layer on a baking dish that has been coated with some salsa. This will prevent the shells from sticking to the dish and add more flavor and moisture.
Baking: Bake the shells in a preheated oven until the cheese is melted and bubbly, about 15 to 20 minutes.
Frequently Asked Questions:
1. Can I make these ahead of time?
Yes, you can prepare the stuffed shells up to a day in advance. Assemble them, then cover them with plastic wrap or foil, and refrigerate (or freeze). When ready to bake, allow them to come to room temperature, then bake as directed in the recipe.
2. What are some good side dishes for Taco Stuffed Shells?
Consider serving them with side dishes like a simple salad, guacamole, sour cream, or Mexican rice. Sliced avocado or fresh salsa can also be nice accompaniments.
3. Can I use ground turkey or chicken instead of beef?
Absolutely, ground turkey or chicken can be a healthier alternative to beef. Just make sure to season and cook them similarly to the beef, and you’ll still have tasty stuffed shells.
4. What type of cheese is best to use?
Cheddar, Monterey Jack, or a Mexican blend of cheeses work well for Taco Stuffed Shells. You can also experiment with other cheese varieties to suit your taste.
Happy Cooking And Enjoy Those Delicious Taco Stuffed Shells!
I hope you’re getting those taste buds excited! 😄 But, in all seriousness, I genuinely hope that Taco Stuffed Shells become a beloved, go-to recipe in your kitchen, just as they are in mine. Bon appétit! 🌮🧀👩🍳
Oh, and don’t forget to snap a quick pic and share your Taco Stuffed Shells adventures on Pinterest and Facebook. We can’t wait to see your delicious creations! Follow us for more mouthwatering Tex-Mex recipes!
Taco Stuffed Shells
Print ThisIngredients
- 20 jumbo pasta shells
- 1 pound (450g) 90% lean ground beef
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 3 cloves of garlic, minced
- 1 (14.5 oz) can of diced tomatoes
- 1 packet of taco seasoning
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
Step 1: Cook the pasta shells until they have an al dente texture (a little bit of firmness to the pasta).
Step 2: Make the taco meat. Sauté the beef, onion, bell pepper, and garlic until the beef has browned and the veggies are soft. Add tomatoes, taco seasoning, and water. Simmer until thickened.
Step 3: Preheat your oven to 350°F (175°C).
Step 4: Spread 1/2 cup of salsa in the bottom of a casserole dish. Spoon taco meat into the shells, and place them into the casserole dish. Spoon the remaining salsa on the taco stuffed shells. Sprinkle cheese on top.
Step 5: Cover and bake for about 30 minutes.
Notes
Serve your Taco Stuffed Shells hot, garnished with your favorite toppings like sour cream, chopped cilantro, or sliced jalapeños.
