Description
Cheesy taco stuffed shells merge Mexican and Italian cuisines in one irresistible dish. Packed with seasoned ground beef, melted cheese, and zesty salsa, these shells promise a flavor-packed meal that satisfies both comfort food cravings and spice lovers.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground beef
- 1 packet taco seasoning
Pasta and Sauce:
- 1 box jumbo pasta shells (approximately 20–25 shells)
- 1/4 cup (60 milliliters) water
- 1 cup (240 milliliters) salsa
- 1 (10 ounces/283 grams) can enchilada sauce
Cheese and Toppings:
- 1 cup (226 grams) shredded cheddar cheese
- 1 cup (226 grams) shredded Monterey Jack or Mexican blend cheese
- Optional toppings: chopped lettuce
- Optional toppings: diced tomatoes
- Optional toppings: sliced olives
- Optional toppings: sour cream
- Optional toppings: jalapeños
- Optional toppings: green onions
- Optional toppings: avocado
Instructions
- Initiate pasta preparation by boiling a large pot of salted water at high temperature.
- Submerge jumbo pasta shells and cook until perfectly tender, following package guidelines.
- Carefully drain shells and cool under running water to halt cooking process.
- Heat skillet to medium and thoroughly brown ground beef, eliminating excess fat.
- Incorporate taco seasoning with water, allowing mixture to simmer and develop robust flavors.
- Integrate shredded cheddar cheese into seasoned meat, creating a rich and creamy filling.
- Preheat oven to 375F, establishing optimal cooking environment.
- Create a flavorful base layer by spreading salsa and enchilada sauce across baking dish.
- Methodically stuff each pasta shell with seasoned meat mixture, positioning carefully in dish.
- Generously drench shells with remaining enchilada sauce for enhanced moisture.
- Distribute remaining cheese evenly across shell surface for complete coverage.
- Shield dish with foil and bake for 15 minutes to initiate heating process.
- Remove foil and continue baking for additional 10 minutes until cheese becomes golden and bubbly.
- Allow dish to rest briefly after removing from oven.
- Garnish with preferred toppings like crisp lettuce, fresh tomatoes, tangy olives, creamy sour cream, or spicy jalapenos.
Notes
- Choose jumbo shells that are intact and not broken to ensure easy filling and a neat presentation.
- Rinse pasta shells immediately after cooking to prevent sticking and make handling easier.
- Brown ground beef thoroughly to develop rich, deep flavor and eliminate excess fat.
- Adjust taco seasoning amount based on personal spice preference or dietary needs.
- For a leaner version, swap ground beef with ground turkey or plant-based meat alternatives.
- Drain excess grease completely to keep the dish from becoming too oily.
- Add extra cheese between layers for more gooey, melted goodness.
- Customize toppings to accommodate different dietary restrictions or taste preferences.
- Make ahead and refrigerate before baking for a convenient meal prep option.
- Replace meat with black beans, quinoa, or plant-based protein crumbles.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg