Description
These Taco Stuffed Shells combine jumbo pasta shells filled with a cheesy, savory ground beef and diced tomato mixture seasoned with taco spices. Baked to perfection with layers of salsa and melted cheddar and Monterey Jack cheeses, this dish is a flavorful twist on traditional tacos baked in a comforting casserole style.
Ingredients
Scale
Pasta
- 18-20 jumbo pasta shells (boil extra in case some break)
Beef Mixture
- 1 lb. ground beef
- 3 cloves garlic, minced
- ¼ cup beef broth (can substitute chicken broth or water)
- 1 oz. packet taco seasoning
- 10 oz. diced tomatoes with green chilies, undrained
- ½ tsp salt
- ¼ tsp pepper
- 1 teaspoon dried oregano
Cheese and Dairy
- 1 cup ricotta cheese
- ¼ cup sour cream
- 1 ½ cups cheddar cheese, shredded and divided
- 1 ½ cups Monterey Jack cheese, shredded and divided
Additional
- 16 oz. salsa
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water for 1 minute less than al dente, carefully timing to avoid overcooking. Drain the shells and rinse gently under cold water until cooled to stop cooking. Set aside.
- Prepare Beef Mixture: In a skillet over medium-high heat, cook and crumble the ground beef until softened and nearly cooked through, about 7 minutes. Add the minced garlic and cook 1-2 more minutes until beef is fully cooked. Drain excess grease thoroughly.
- Simmer with Seasonings: Reduce heat to medium. Add beef broth, undrained diced tomatoes with green chilies, and taco seasoning to the cooked beef. Stir well and cook until the mixture thickens slightly. Remove from heat and let cool slightly.
- Combine Cheese Filling: In a large bowl, mix ricotta cheese, sour cream, half of both shredded cheddar and Monterey Jack cheeses, salt, pepper, and oregano. Add the cooled beef mixture and stir until fully combined.
- Layer Salsa: Spread half of the salsa evenly on the bottom of a 9 x 13-inch casserole dish or a 12-inch oven-safe skillet.
- Stuff Shells: Using a spoon, fill each pasta shell with the cheesy beef mixture and arrange the stuffed shells snugly in the prepared baking dish over the salsa layer.
- Add Toppings: Pour the remaining salsa over the stuffed shells, then sprinkle the remaining shredded cheddar and Monterey Jack cheeses on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the cover and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Serve: Garnish with your favorite taco toppings such as sour cream, chopped cilantro, sliced jalapeños, or diced avocados and serve hot.
Notes
- Taco Stuffed Shells provide a delicious fusion of Italian-style pasta with bold taco flavors for a unique and hearty meal.
- Be sure not to overcook the shells to prevent them from falling apart when stuffing.
- You can customize toppings like diced onions, olives, or fresh tomatoes for added flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 546 kcal
- Sugar: 6 g
- Sodium: 1556 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 127 mg
