🌮 Taco Stuffed Shells
Ingredients
(Serves 6–8)
For the Shells:
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20 jumbo pasta shells
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1 lb ground beef (or turkey)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 packet (or 2 tbsp) taco seasoning
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¾ cup water
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1 cup black beans or refried beans (optional but adds heartiness)
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1 cup salsa (mild, medium, or spicy — your choice)
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1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
For Baking:
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1½ cups enchilada sauce or extra salsa
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1 cup shredded cheese (for topping)
Toppings (optional):
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Sour cream or Mexican crema
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Diced tomatoes
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Sliced green onions or cilantro
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Jalapeño slices
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Avocado or guacamole
🧑🍳 Instructions
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Cook the shells:
Boil jumbo shells in salted water until just al dente. Drain, rinse with cool water, and set aside. -
Make the taco filling:
In a large skillet, brown the ground beef with onion over medium heat.
Drain grease, add garlic, and cook 1 minute.
Stir in taco seasoning and water; simmer 2–3 minutes until thickened.
Add beans (if using), salsa, and 1 cup cheese. Mix until combined and melty. -
Stuff the shells:
Spread ½ cup enchilada sauce (or salsa) on the bottom of a greased 9×13-inch baking dish.
Fill each shell with 2–3 tablespoons of taco mixture and arrange in the dish. -
Top and bake:
Pour remaining enchilada sauce over the stuffed shells. Sprinkle with the rest of the cheese.
Cover with foil and bake at 350°F (175°C) for 20 minutes.
Remove foil and bake another 10 minutes until bubbly and golden. -
Serve:
Top with sour cream, green onions, cilantro, and avocado. Serve hot with a side of Spanish rice or salad.
🌯 Tips & Variations
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Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready to serve.
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Freezer friendly: Freeze before baking; bake from frozen, adding 15–20 minutes.
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Spice it up: Add a dash of chipotle or hot sauce to the filling.
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Switch up the meat: Try ground chicken, turkey, or even chorizo.
Would you like me to give you a creamy version (with cream cheese or sour cream mixed into the filling for extra richness)?
