Dive into the flavorful world of Taco Stuffed Shells, where the heartiness of Italian pasta meets the zesty kick of Mexican tacos. This recipe is a creative twist on traditional stuffed shells, combining the familiar taste of taco-seasoned beef with the comforting texture of baked pasta.
Perfect for a weeknight dinner or a make-ahead meal, these stuffed shells are not only easy to prepare but also delightfully satisfying. Whether you’re looking to spice up your dinner routine or impress at a potluck, these Taco Stuffed Shells are sure to be a hit!
These Taco Stuffed Shells offer a unique and tasty way to enjoy the flavors of a taco in a fun, new format. They’re cheesy, meaty, and loaded with the salsa-infused kick of a good taco. Serve them hot right out of the oven for a meal that combines the best of both worlds—comfort and zest!
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 Prepare Pasta:
- Preheat the oven to 350 degrees Fahrenheit.
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- Cook the Taco Meat:
- In the same pot used for the pasta, add the ground beef. Cook over medium heat until the beef is thoroughly browned. Be sure to break the beef into small pieces as it cooks.
- Drain the excess fat from the pot.
- Stir in the taco seasoning and water. Continue to cook, stirring frequently, until the water has evaporated.
- Mix Filling:
- Remove the pot from the heat. Stir in 1 cup of salsa and 3/4 cup of shredded cheddar cheese until well combined.
- Stuff the Shells:
- Fill each cooked pasta shell with the taco meat mixture and arrange them in a baking dish.
- Bake:
- Top the stuffed shells with the remaining 1/2 cup of salsa and 1/4 cup of cheese.
- Cover the baking dish with foil and bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
