These Taco Stuffed Shells are a fun and flavorful twist on traditional stuffed pasta. Jumbo shells are filled with seasoned ground beef, refried beans, and cheese, then baked in a salsa-rich sauce. It’s a comforting and satisfying meal that’s perfect for family dinners.
Ingredients:
Ingredient Quantity
Jumbo pasta shells 8
Ground beef ½ pound
Taco seasoning mix ½ (1.25 ounce) package
Water ½ cup
Refried beans ½ (16 ounce) can
Shredded Cheddar cheese ⅓ cup + 2 tablespoons
Salsa ½ (16 ounce) jar, divided
Green onion (sliced) 2 tablespoons
Sour cream ¼ cup
Instructions:
Preheat oven: Preheat the oven to 350 degrees F (175 degrees C).
Cook the pasta: Bring a large pot of water to a boil over high heat. Stir in the jumbo pasta shells and return to a boil. Cook the pasta uncovered until just slightly firm to the bite, about 13 minutes. Drain well.
Brown the beef: Brown the ground beef in a large skillet; drain any excess fat.
Season the beef: Stir in the taco seasoning mix and water. Cook over low heat until thickened, about 5 minutes.
Add beans and cheese: Stir the refried beans and ⅓ cup of shredded Cheddar cheese into the taco meat mixture.
Stuff the shells: Spoon the meat mixture into the cooked pasta shells.
Prepare the baking dish: Spoon ¼ cup of salsa over the bottom of a 9×13 inch baking dish.
Arrange the shells: Arrange the filled pasta shells over the salsa in the baking dish.
Top with salsa: Spoon the remaining salsa over the stuffed shells.
Bake: Bake in the preheated oven for 40 minutes.
Garnish: Remove from the oven and sprinkle with sliced green onion and the remaining 2 tablespoons of shredded Cheddar cheese.
Serve: Serve with sour cream. Enjoy!
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