Delicious Taco Stuffed Shells – Taco stuffed shells are a welcome twist on Taco Tuesday, easy to make, with results that are sure to please. Make it once, and this recipe just may end up with its very own weeknight slot.
Are you looking for something new to add to the pasta-night rotation, but you’re worried about your picky eaters? These flavor-filled taco stuffed shells are your answer. This simple fusion recipe will have the family in awe of your creative culinary skills as they dig into this cheesy, reimagined pasta dish.
Taco stuffed shells can be prepared, baked and on the dinner table in under an hour. Better yet, if there’s a busy night ahead, this recipe can be prepped in advance, cutting that time down to just 20 to 25 minutes of baking on the night you’re going to serve.
Ingredients
- 16 jumbo pasta shells
- 1 pound ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 cup water
- 1 (16 ounce) can refried beans
- ¾ cup shredded Cheddar cheese
- 1 (16 ounce) jar salsa, divided
- ¼ cup sliced green onion
- ¼ cup shredded Cheddar cheese
- ½ cup sour cream (Optional)
How To Make Delicious Taco Stuffed Shells
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9×13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
