In these Taco Stuffed Shells, tacos and pasta collide to prepare a delicious family dinner!
In a traditional stuffed shell recipe, the cooked pasta shells are stuffed with beef and ricotta and topped with marinara and mozzarella cheese. Taco-stuffed shells are very different from this. These are shells stuffed with taco meat, then topped with salsa and cheese and baked until piping hot with lots of melted cheese!
- giant pasta shells
- 90% lean ground beef
- canned diced tomatoes
- sachet of taco seasoning
- cheddar cheese
- Monterey Jack cheese
How to make taco-stuffed shells:
Cook the pasta shells until they have an al dente texture (a little firmness for the pasta).
Prepare the taco meat. Sauté beef, onion, bell pepper and garlic until beef is golden brown and vegetables are tender. Add tomatoes, taco seasoning and water. Simmer until thickened.
Spread 1/2 cup of salsa on the bottom of a casserole dish. Pour the taco meat into the shells and place them in the pan. Pour the rest of the salsa over the taco-stuffed shells. Sprinkle with cheese.
Cover and bake for about 30 minutes (until it looks like this). It will be hot and cheesy!
You can certainly eat them on their own with no adornments at all, but I wholeheartedly believe that these taco stuffed shells aren’t complete until you add your favorite fixings! I recommend the shredded lettuce, chopped tomato, chopped onion, sour cream, and maybe even a little guacamole. Add what you usually prefer when making traditional tacos.
What’s not to like? You get two favorite dishes (Tacos and pasta) in the same dinner. Sign me up! It’s a dinner recipe that your family will definitely ask you to make over and over again. Enjoy!
Taco Stuffed Shells
Tacos and pasta come together to create an awesome dinner!
Servings: 6 portions
- 12 ounces giant pasta shells, cooked al dente
- 16 ounces 90% lean ground beef
- 1 way onion, chopped
- 1 way green pepper, seeded and chopped
- 2 way cloves of garlic, chopped
- A 14.5 oz can diced tomatoes with juice
- A 1.25 ounce packet taco seasoning
- ¼ Chopped off the water
- 1 Chopped off salsa, Split
- 4 ounces grated cheddar cheese
- 4 ounces grated Monterey Jack cheese
- shredded lettuce, chopped tomato, diced red onion, sour cream and salsa (as wanted)
Cook the pasta al dente according to package directions. Drain well.
Preheat the oven to 375F. Spray the inside of a 9 x 13-inch casserole dish with non-stick spray.
Add beef, onion, bell pepper and garlic to a large skillet over medium-high to high heat. Cook until meat is golden brown, about 5 minutes, stirring occasionally to break up meat.
Stir in diced tomatoes (with juice), taco seasoning and water. Cook, uncovered, until mixture thickens, about 10 minutes, stirring occasionally. Let cool slightly until the meat is not too hot to touch.
Spread half of the salsa on the bottom of the prepared casserole dish.
Pour the meat mixture into the cooked pasta shells and arrange them in the prepared casserole dish. Pour in the rest of the salsa. Sprinkle cheese over it.
Cover the dish with foil and bake in the oven until the shells are heated through and the cheese is melted, about 20 minutes. If you want to brown the top a bit, remove the foil and grill for a few minutes.
Serve hot with the desired garnishes.
Portion: 1portion (4 to 5 shells), Calories: 538kcal, Carbohydrates: 55g, Protein: 33g, Large: 21g, Saturated fat: 11g, Trans fat: 1g, Cholesterol: 86mg, Sodium: 1154mg, Potassium: 721mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1251UI, Vitamin C: 27mg, Calcium: 341mg, The iron: 4mg