Cheesy Taco Stuffed Shells for Family Dinners
If you’re on the hunt for a quick, delicious, and family-friendly dinner idea, look no further than Cheesy Taco Stuffed Shells.
Ingredients
Scale
- 12large pasta shells (jumbo size)
- 1lb ground beef (or ground turkey for a leaner option)
- 1small onion, finely chopped
- 2cloves garlic, minced
- 1packet taco seasoning (or homemade taco spice blend)
- ½ cuptomato sauce (or salsa for extra flavor)
- ½ cupwater
- 1 cupshredded cheddar cheese
- ½ cupshredded Monterey Jack cheese
- ¼ cupfresh cilantro, chopped (for garnish)
- ½ cupsour cream (for serving)
- ¼ cupdiced tomatoes (for garnish)
Instructions
- Start by bringing a large pot of salted water to a boil. This is crucial as it helps season the pasta while it cooks. Once boiling, carefully add in the jumbo pasta shells. Cook according to the package instructions but aim for al dente, as this will help prevent the shells from becoming mushy during the baking process. After they’re done, drain them and give them a quick rinse with cold water to halt the cooking process.
- While the pasta shells are cooking, you can get started on the flavorful taco filling. In a large skillet set over medium heat, cook the ground beef until it’s well browned. Make sure to break it up into smaller pieces as it cooks for an even texture. After browning, drain any excess fat, then add in the chopped onion and minced garlic. Sauté them together for about two minutes until the onion becomes tender and fragrant. Next, stir in the taco seasoning, followed by the tomato sauce and water. Allow the mixture to simmer for roughly five minutes, letting all those bold flavors meld perfectly.
- Once your filling is ready, it’s time to assemble! Using a spoon, scoop the flavorful taco meat mixture into each cooked pasta shell. Don’t be shy—fill them generously! After you’ve filled all the shells, carefully place them into a greased baking dish, making sure they’re snug and secure.
- Now for the best part: cheese! Sprinkle the shredded cheddar and Monterey Jack evenly over the top of the stuffed shells. This cheesy layer will melt into gooey perfection as it bakes. Cover the baking dish with foil and pop it in a preheated oven at 375°F (190°C) for 15 minutes. After that, remove the foil and continue baking for another 5 minutes until the cheese is bubbly and slightly golden.
- Once baked, remove the dish from the oven and allow it to cool for about five minutes before serving. This short resting time helps the cheese set slightly, making it easier to serve. Garnish the cheesy taco stuffed shells with fresh cilantro and diced tomatoes for a burst of color and extra flavor. Serve them warm with sour cream on the side, and watch them disappear!
Notes
You can prepare the taco filling in advance and store it in the refrigerator for a faster assembly later.
Nutrition
- Calories: 430 kcal
- Protein: 24 g