Taco Stuffed Shells (Print Version)
Jumbo pasta shells filled with taco-seasoned beef and topped with cheese for a fun Mexican-Italian fusion dish.
# Ingredients:
01 -
20 jumbo pasta shells
02 -
450 g ground beef or ground turkey
03 -
1 packet taco seasoning or 2 ½ tablespoons homemade seasoning
04 -
1 cup water
05 -
1 can (15 oz) black beans, rinsed and drained
06 -
1 cup corn kernels, frozen or canned, drained
07 -
1 ½ cups salsa, divided
08 -
2 cups shredded cheddar or Mexican blend cheese
09 -
½ cup sour cream for serving
10 -
Fresh cilantro, chopped (for garnish)
11 -
Sliced green onions, optional (for garnishing)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook jumbo pasta shells until al dente according to package directions. Drain and set aside to cool slightly.
02 -
In a large skillet over medium heat, cook the ground beef until browned, about 6–7 minutes. Drain excess grease. Stir in taco seasoning and 1 cup water. Simmer for 3–4 minutes until thickened.
03 -
Stir in black beans, corn, and ½ cup salsa. Cook for 2 minutes, then remove from heat.
04 -
Spoon 2–3 tablespoons of the beef mixture into each cooked pasta shell.
05 -
Spread ½ cup salsa on the bottom of a greased 9×13 inch baking dish. Arrange stuffed shells in a single layer. Top with remaining salsa and sprinkle with shredded cheese.
06 -
Cover with foil and bake at 175°C (350°F) for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
07 -
Garnish with sour cream, cilantro, and green onions before serving.