Made this tonight and my wife and I ate almost half of it
Taco Stuffed Shells offer a delightful fusion of Italian and Mexican cuisines, combining the beloved flavors of tacos with the comforting familiarity of pasta. In this article, we’ll explore how to create this culinary masterpiece step by step, ensuring a satisfying meal for you and your loved ones.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 8 shells |
| Ground beef | ½ pound |
| Taco seasoning mix | ½ package (1.25 oz) |
| Water | ½ cup |
| Refried beans | ½ can (16 oz) |
| Shredded Cheddar cheese | ⅓ cup + 2 tbsp |
| Salsa | ½ jar (16 oz), divided |
| Sliced green onion | 2 tbsp |
| Sour cream | ¼ cup |
Instructions:
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) to preheat while you prepare the stuffed shells.
- Cook the Pasta Shells: Bring a large pot of water to a boil. Add the jumbo pasta shells and cook according to package instructions until they are just slightly firm to the bite, about 13 minutes. Drain the cooked shells and set them aside.
- Prepare the Filling: In a large skillet, brown the ground beef over medium heat until it is fully cooked. Drain any excess fat, then add the taco seasoning mix and water to the skillet. Stir well and let it simmer for about 5 minutes until the mixture thickens. Add the refried beans and shredded Cheddar cheese to the skillet, stirring until everything is evenly combined.
- Stuff the Pasta Shells: Spoon the beef and bean mixture into each cooked pasta shell, filling them generously.
- Layer in the Baking Dish: Spread ¼ cup of salsa evenly on the bottom of a 9×13 inch baking dish. Arrange the filled pasta shells in the dish, then spoon the remaining salsa over the top of the shells.
- Bake: Place the baking dish in the preheated oven and bake for about 40 minutes, or until the shells are heated through and the cheese is melted and bubbly.
- Garnish and Serve: Once baked, remove the dish from the oven and sprinkle sliced green onions and shredded Cheddar cheese on top of the shells. Serve hot, accompanied by a dollop of sour cream if desired.
