🌮 Taco Stuffed Shells
Taco stuffed shells are a fun fusion of Italian and Mexican cuisine — jumbo pasta shells filled with a seasoned taco meat mixture, topped with cheese, and baked in the oven.
🥘 Ingredients (Serves 4–6)
For the filling:
- 1 lb (450 g) ground beef or turkey
- 1 packet taco seasoning (or homemade: chili powder, cumin, garlic, onion powder, paprika)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup salsa or diced tomatoes
- 1/4 cup chopped onion (optional)
For the pasta:
- 12–15 jumbo pasta shells, cooked al dente
- 1 cup enchilada or taco sauce (for baking)
- Extra shredded cheese for topping
Optional toppings after baking:
- Sour cream, guacamole, chopped cilantro, diced tomatoes, sliced olives
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Cook the meat: Brown ground beef with onions (if using), drain excess fat, and stir in taco seasoning and salsa.
- Stuff shells: Spoon the taco meat mixture into each cooked pasta shell. Sprinkle some shredded cheese inside if desired.
- Arrange in baking dish: Spread a thin layer of taco sauce in the bottom of a baking dish, place stuffed shells on top, and cover with remaining sauce.
- Add topping: Sprinkle extra cheese over the shells.
- Bake: 20–25 minutes until cheese is melted and bubbly.
- Serve: Top with sour cream, guacamole, or other toppings of choice.
💡 Tips
- For a lighter version, use ground turkey or chicken and reduced-fat cheese.
- Add black beans or corn to the filling for extra texture.
- Make ahead: Assemble stuffed shells and refrigerate for up to 24 hours before baking.
I can also give you a vegetarian version with beans and veggies if you want.
