Description
Taco Stuffed Shells combine the hearty flavors of seasoned ground beef with cheesy pasta shells and enchilada sauce, baked to golden perfection for a comforting and crowd-pleasing Mexican-inspired dinner.
Ingredients
Scale
Pasta
- 16 jumbo pasta shells (about 12 ounces)
Meat Mixture
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt (or to taste)
- 1–2 garlic cloves, minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional)
- 10 ounces red enchilada sauce (divided)
- ⅓ cup sour cream, room temperature
- ¼ cup salsa
Topping
- 10 ounces red enchilada sauce (remaining)
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat oven: Preheat your oven to 350° Fahrenheit to prepare for baking the stuffed shells.
- Cook pasta shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly for handling.
- Prepare taco meat mixture: In a large skillet over medium heat, add the ground beef, diced onion, and kosher salt. Cook for about 7 minutes, stirring occasionally, until the beef is thoroughly browned and cooked through. Drain excess fat if necessary, then return the meat to the skillet.
- Add flavorings: Stir in the minced garlic, taco seasoning, chopped cilantro (if using), 10 ounces of enchilada sauce, salsa, and sour cream. Mix well and simmer the mixture for 3 to 4 minutes, until it thickens slightly and the flavors combine.
- Stuff the shells: Lightly spray a 9×13 inch baking dish with cooking spray. Fill each pasta shell with 2 to 3 tablespoons of the taco meat mixture. Arrange the stuffed shells in the prepared dish in a single layer.
- Add sauce and cheese: Pour the remaining 10 ounces of enchilada sauce evenly over the stuffed shells. Sprinkle the shredded sharp cheddar cheese over the top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Remove from oven and add any desired taco toppings before serving. Enjoy your delicious taco stuffed shells!
Notes
- Use 16-20 jumbo shells, but 16 is ideal for equal filling distribution; overcook extras or save for salad.
- Cooking extra pasta shells can prevent running short if some break during handling.
- Browning the ground beef well enhances overall flavor significantly.
- Optional cilantro adds fresh flavor but can be omitted if preferred.
- Ensure sour cream is at room temperature to blend smoothly into the sauce.
