Taco Stuffed Shells
A delightful fusion of jumbo pasta shells filled with seasoned ground beef, taco sauce, and topped with melted cheddar cheese.
Servings: 6 servings
Calories: 420kcal
Ingredients
Main ingredients
- 12 pieces jumbo pasta shells These tender, hollow beauties are perfect for holding a flavorful filling.
- 0.5 lb ground beef Juicy and rich, this meat brings depth and heartiness to the dish.
- 0.5 cup taco sauce Zesty and spicy, this sauce infuses the beef with vibrant flavors.
- 1 cup shredded cheddar cheese Creamy and melty, this cheese is essential for that comforting topping.
- 0.5 tsp salt Enhances the natural flavors and balances the dish.
- 0.25 tsp black pepper Adds a mild kick and depth to the stuffing.
- 0.25 cup sour cream Creamy and tangy, it brings a delightful contrast when served.
- 2 tbsp chopped fresh cilantro Aromatic and fresh, cilantro brightens the dish right before serving.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, about 8 to 10 minutes. Drain and set aside to cool slightly.
Cooking the Filling
- In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up as it cooks. Season with salt and pepper, then stir in the taco sauce. Simmer for about 2 minutes.
Assembling and Baking
- Preheat the oven to 350°F (180°C). Stuff each cooked shell with the beef mixture and place them in a baking dish, open side up. Sprinkle shredded cheddar cheese on top and bake for 15 to 20 minutes until the cheese is bubbly and golden.
Serving
- Remove from the oven and let cool for a minute. Top each shell with sour cream and sprinkle with cilantro. Serve warm.
Notes
For extra cheese, mix in different types like Monterey Jack or pepper jack. For heat, add diced jalapeños or chili powder to the filling. Prepare the filling a day in advance for convenience.