Description
Cheesy Taco Stuffed Shells combine the bold flavors of taco-seasoned ground meat with creamy, gooey cheese, all nestled in jumbo pasta shells. This fusion dish is a crowd-pleasing comfort food perfect for family dinners or potlucks. It’s an easy-to-make recipe that blends Italian and Tex-Mex cuisines for a unique and delicious meal.
Ingredients
Scale
- 12–16 jumbo pasta shells (cooked according to package instructions)
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning (or homemade taco spice blend)
- 1 cup salsa
- 1 cup ricotta or cream cheese
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) enchilada sauce
- 2 green onions (sliced, for garnish)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Cook Pasta Shells: Prepare the jumbo pasta shells according to package instructions. Drain and set aside to cool slightly.
- Prepare the Taco Filling:
- In a large skillet, cook the ground beef over medium heat until browned.
- Drain excess grease and add taco seasoning. Stir in salsa and mix well.
- Stuff the Shells:
- In a mixing bowl, combine the ricotta or cream cheese with half of the shredded cheddar cheese.
- Fill each pasta shell with a spoonful of the cheese mixture and a spoonful of the taco meat mixture.
- Assemble the Dish:
- Spread half of the enchilada sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish and pour the remaining enchilada sauce over the top.
- Add the Cheese Layer: Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese over the shells.
- Bake: Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish and Serve: Top with green onions and cilantro. Serve hot and enjoy!
Notes
- Make-Ahead Tip: You can assemble the dish up to a day in advance and store it in the refrigerator. Bake just before serving.
- Freezing Option: Freeze stuffed shells individually or in the baking dish for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
- Customization: Substitute ground beef with chicken, turkey, or a plant-based alternative for dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex, Fusion
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg