Explore the tantalizing fusion of Taco Stuffed Shells, where Italian pasta meets the vibrant flavors of Mexican tacos. This inventive take on classic stuffed shells blends savory taco-seasoned beef with the cozy appeal of baked pasta.
Ideal for a quick weeknight dinner or a make-ahead meal, these stuffed shells are not only a breeze to whip up but also incredibly satisfying. Perfect for adding some zest to your dinner routine or wowing guests at a potluck, Taco Stuffed Shells are bound to be a crowd-pleaser!
With a unique twist on taco flavors, these Taco Stuffed Shells are cheesy, meaty, and bursting with the zesty kick of salsa. Serve them hot from the oven for a comforting and exciting meal that marries the best of both culinary worlds!
Ingredients:
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 1 1/2 cups jarred salsa, divided
- 1 cup shredded cheddar cheese, divided
Instructions:
Preheat and Cook Pasta:
- Heat your oven to 350°F.
- Cook the jumbo pasta shells according to the package directions until they’re al dente. Drain and set aside.
Prepare the Taco Meat:
- In the same pot used for the pasta, brown the ground beef over medium heat, breaking it into small pieces as it cooks.
- Drain any excess fat.
- Add taco seasoning and water to the beef. Stir and cook until the water has evaporated.
Combine the Filling:
- Take the pot off the heat. Mix in 1 cup of salsa and 3/4 cup of shredded cheddar cheese until thoroughly blended.
Stuff the Shells:
- Spoon the taco meat mixture into each cooked pasta shell and place them in a baking dish.
Bake:
- Pour the remaining 1/2 cup of salsa over the stuffed shells and sprinkle with the remaining 1/4 cup of cheese.
- Cover the dish with foil and bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.