Here’s a fun and delicious recipe for Shells Stuffed with Tacos! These taco-stuffed shells are perfect for taco lovers and make a great twist on traditional taco night.
Ingredients:
For the Taco Filling:
- 1 lb ground beef (or ground chicken, turkey, or plant-based meat)
- 1 packet taco seasoning (or homemade taco seasoning)
- 1/2 cup water (or as per taco seasoning instructions)
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1/2 cup diced onions (optional)
- 1/2 cup diced bell peppers (optional)
- 1/4 cup sliced jalapeños (optional, for some heat)
For the Shells:
- 12 large pasta shells (preferably jumbo shells)
For Toppings:
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- Salsa (optional)
- Fresh cilantro (optional)
- Extra shredded cheese
Instructions:
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Cook the Pasta Shells:
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions (usually about 9-11 minutes). Drain and set aside. Be careful not to overcook the shells as they will cook a bit more in the oven.
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Prepare the Taco Filling:
- In a large skillet, cook the ground beef (or your chosen protein) over medium heat until browned, breaking it up as it cooks.
- Add the taco seasoning and water (according to packet instructions), then stir and let it simmer for about 5-7 minutes until the mixture thickens and the flavors meld. If you’re adding onions, peppers, or jalapeños, sauté them in the skillet along with the meat before adding the seasoning.
- Stir in about 1/2 cup of shredded cheese into the meat mixture and remove from heat.
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Stuff the Shells:
- Preheat the oven to 375°F (190°C).
- Carefully stuff each cooked pasta shell with the taco meat mixture. Place the stuffed shells in a lightly greased 9×13-inch baking dish, side by side.
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Top the Shells:
- Once all shells are stuffed, sprinkle the remaining cheese on top of the shells.
- If you like a little extra flavor, you can drizzle a bit of salsa over the shells as well.
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Bake:
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
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Garnish and Serve:
- Once baked, remove the shells from the oven and let them cool for a few minutes.
- Top with shredded lettuce, diced tomatoes, a dollop of sour cream, salsa, and fresh cilantro (if desired).
These Taco-Stuffed Shells are a great fusion of comfort food and Tex-Mex flavors. They’re easy to make, super tasty, and sure to be a hit at the dinner table! Enjoy!