Delicious Taco Stuffed Shells for a Cozy Night In
A comforting dish that combines jumbo pasta shells with a savory taco filling, perfect for weeknight dinners or gatherings.
Equipment
- Large Pot
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Pasta Shells
- 20-24 pieces Jumbo Pasta Shells Cooked al dente.
Meat
- 1 pound Ground Beef or Chicken Browned in a skillet.
Vegetables
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
Seasoning
- 2 tablespoons Taco Seasoning Store-bought or homemade.
Sauces
- 1 cup Tomato Sauce No added sugar preferred.
- 1 cup Salsa Mild or spicy, to taste.
Cheese
- 2 cups Shredded Cheese Cheddar or Monterey Jack.
Garnish
- 1 handful Fresh Cilantro Chopped, for garnish.
Seasoning
- Salt and Pepper To taste.
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions (about 9-11 minutes) until al dente. Drain and set aside.
- In a large skillet, heat a splash of olive oil over medium heat. Sauté the chopped onion for 3-5 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Introduce the ground beef or chicken, breaking it apart as it cooks for 5-7 minutes. Sprinkle in taco seasoning and mix well.
- Pour in tomato sauce and salsa, stirring to combine. Let simmer for 5 minutes, then season with salt and pepper to taste.
- Prepare a greased baking dish. Carefully fill each jumbo shell with the taco filling and arrange them in the dish.
- Sprinkle shredded cheese over the top. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving. Garnish with chopped cilantro.
Notes
Consider adding black beans or corn for extra flavor and nutrition. You can also use different types of cheese or add jalapeños for spice.