Put a Mexican twist on your pasta with this taco stuffed shells recipe which takes tender noodles and packs them full of all the tasty flavors of seasoned tacos.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Keyword: Taco Stuffed Shells Recipe
Servings: 20jumbo shells
24jumbo shells,cooked according to package directions
2poundslean ground beef
1cupfinely diced sweet yellow onion
1tablespoonfresh minced garlic
2ouncesmild taco seasoning
16ouncesmild salsa,(your favorite brand)
2½cupsshredded Colby jack cheese
Taco sauce,optional garnish
Cook your pasta shells per the package directoins and set aside.
Preheat the oven to 375°F. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
Add the ground beef, onion and garlic to a 3 to 4 quart saucepan. Cook uncovered, over medium-high heat for 5 to 7 minutes, stirring often, until the ground beef is browned and not longer pink. If there is an excess of grease, drain it off.
Lower the heat to medium-low, add the taco seasoning packets, water and the container of salsa. Stir until well combined. Simmer for 3 to 5 minutes, stirring often.
Carefully spoon 3 tablespoons of the meat mixture into the cooked shells and place in the prepared baking dish. Line the filled shells 5 across and 4 down. You will have a couple of extra empty shells leftover.
Cover with aluminum foil and bake for 20 minutes.
Remove from the oven and evenly sprinkle the shredded cheese over the stuffed shells. Return the pan, uncovered, to the oven and continue to bake for 10 minutes. Allow the pan to rest for 5 minutes before garnishing with the taco sauce before serving.
You can stuff these easy taco stuffed shells the night before you are ready to serve them.
Make sure to break up the beef into small pieces so that you don’t have any large chunks in your filling.
Use a pastry bag without a tip or a Ziploc bag with the end cut off to fill your stuffed shells easily.