Taco Stuffed Shells

recip


(Serves 6–8)

For the Shells:

  • 20–24 jumbo pasta shells (about 1 box / 12 oz)
  • 1 tbsp olive oil
  • Salt, for pasta water

For the Taco Filling:

  • 1½ lbs (680g) ground beef (or turkey/chicken)
  • 1 small yellow onion, diced
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 cup frozen corn, thawed
  • 1 (10 oz) can diced tomatoes with green chiles (Rotel)
  • 1 packet (1.25 oz) taco seasoning (or 2 tbsp homemade)
  • ½ cup water

For the Sauce & Topping:

  • 2 (10 oz) cans red enchilada sauce (or 2½ cups homemade)
  • 3 cups (12 oz) shredded cheese blend (Monterey Jack + cheddar)
  • Optional toppings: sour cream, avocado, cilantro, jalapeños, lime wedges

💡 Pro Tips:

  • Don’t overcook shells—al dente (9–10 mins) so they don’t tear when stuffing.
  • Use 90% lean beef—less grease, more flavor.
  • Drain beans & corn well—prevents watery filling.

Step-by-Step Instructions (Bold, Cheesy, Foolproof)

1. Cook the Shells

  • Boil shells in salted water with 1 tbsp oil until just al dente (9–10 mins). Drain, rinse with cold water, and lay flat on a baking sheet.

2. Make the Taco Filling

  • In a skillet, brown ground beef over medium heat. Drain excess fat.
  • Add onion; cook 5 mins until soft.
  • Stir in taco seasoning, water, Rotel, black beans, and corn. Simmer 5–7 mins. Remove from heat.
  • Stir in 1½ cups cheese until melted.

3. Assemble the Casserole

  • Preheat oven to 375°F (190°C).
  • Spread ½ cup enchilada sauce in a 9x13-inch baking dish.
  • Stuff each shell with 2–3 tbsp filling. Arrange snugly in the dish.
  • Pour remaining enchilada sauce evenly over shells.
  • Sprinkle with remaining 1½ cups cheese.

4. Bake to Bubbling Perfection

  • Cover with foil. Bake 20 minutes.
  • Uncover. Bake 10–15 more minutes, until cheese is golden and bubbly.
  • Let rest 5–10 minutes before serving.

5. Serve Fiesta-Style

  • Top with sour cream, diced avocado, fresh cilantro, and a squeeze of lime.

Serving Suggestions

  • 🥑 Build-your-own bar: Set out toppings for custom bowls
  • 🌽 Side salads: Mexican street corn or simple green salad with lime vinaigrette
  • 🌶️ Heat it up: Offer hot sauce or pickled jalapeños on the side
  • 🍚 Make it a meal: Serve over cilantro-lime rice

Make-Ahead & Storage Tips

  • Assemble (unbaked), cover, and refrigerate up to 24 hours. Add 10 mins to bake time.
  • Leftovers: Keep in fridge up to 4 days. Reheat in oven or microwave.
  • Freeze: Assemble unbaked, freeze, then bake from frozen (+20–25 mins covered).

Frequently Asked Questions

Q: Can I make this vegetarian?
A: Yes! Swap beef for lentils, plant-based crumbles, or extra beans.

Q: No jumbo shells?
A: Use manicotti tubes or large rigatoni (stuff with a piping bag or spoon).

Q: Gluten-free?
A: Yes! Use GF jumbo shells (like Barilla GF) and verify enchilada sauce is GF.

Q: Can I use ground chicken or turkey?
A: Absolutely! Add 1 tbsp olive oil when browning for moisture.

A Casserole Full of Fiesta Spirit

Taco Stuffed Shells isn’t just dinner—it’s a celebration on a plate. Whether you’re feeding teens after sports, hosting a casual get-together, or just craving bold, cheesy comfort, it delivers big flavor with humble effort.

So boil those shells, brown that beef, and bake with confidence. Because sometimes, the best meals aren’t authentic—they’re inventive, generous, and made for sharing.

“Life’s too short for boring pasta. Add tacos.” 🌮🧀✨



 

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