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Delicious Taco Stuffed Shells – A delightful variation for Taco Tuesday, these taco stuffed shells are easy to prepare and guaranteed to impress. Try it once, and this dish might just secure its spot in your weeknight dinner lineup.
If you’re in search of a fresh addition to your pasta nights, especially with finicky eaters in the house, these vibrant taco stuffed shells are just the ticket. This easy fusion recipe is bound to leave your family impressed as they dig into this cheesy and inventive pasta dish.
These taco stuffed shells can be prepped, baked, and served in less than an hour. If you have a hectic evening planned, you can prepare the recipe ahead of time, reducing your time in the kitchen to just 20 to 25 minutes of baking on the day of serving.
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)
Instructions for Making Delicious Taco Stuffed Shells
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large pot, bring water to a boil over high heat. Add the shell pasta and return to a boil. Cook the pasta uncovered until slightly firm, about 13 minutes. Drain well.
- In a large skillet, brown the ground beef and drain the fat. Stir in the taco seasoning and water, cooking over low heat until thickened, about 5 minutes. Then, mix in the refried beans and ¾ cup of Cheddar cheese into the taco meat. Carefully fill the prepared pasta shells with the meat mixture.
- Spread ¼ cup of salsa at the bottom of a 9×13 inch baking dish and arrange the filled shells on top. Pour the remaining salsa over the shells.
- Bake in the preheated oven for 40 minutes. Once done, remove from the oven and garnish with sliced green onion and ¼ cup of shredded Cheddar cheese. Serve alongside sour cream.
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