Taco Stuffed Shells: A Flavorful Fusion for Beginner Cooks
Get ready for a bold twist on two favorites—Taco Stuffed Shells! 🌮🧀 This fusion dish combines tender pasta shells filled with zesty taco-seasoned beef, melty cheese, and a layer of salsa for a meal that’s fun, filling, and perfect for beginners. 🌶️🍝 Easy to assemble and impossible to resist, it’s the ultimate comfort food mashup with a Mexican kick. Great for family dinners or meal prep—every bite is a fiesta! 🎉🍅
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound ground beef (or ground chicken as a leaner option)
- 1 cup salsa (choose your preferred heat level)
- 1 packet (1.25 oz) taco seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chilies, drained
- 12 ounces jumbo pasta shells (one standard package)
- Optional toppings: chopped fresh tomatoes, diced avocado, sour cream, chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Heat a large skillet over medium heat. Add the ground beef (or ground chicken) and cook, breaking it up with a spatula or spoon. Stir frequently until the meat is fully browned and no longer pink, about 6–8 minutes. If using beef, drain any excess fat. For chicken, draining may not be necessary depending on fat content.
- Add the taco seasoning and salsa to the skillet. Stir well and let the mixture simmer for 2–3 minutes. The liquid should reduce slightly and the flavors will combine.
- Remove the skillet from heat. Stir in ½ cup of the cheddar cheese, ½ cup of the Monterey Jack cheese, and the drained diced green chilies. Mix until the cheese is partially melted and the filling is evenly combined.
- Using a spoon, fill each cooked and cooled pasta shell with a generous amount of the taco meat mixture. Do not overfill—each shell should be plump but able to sit in the baking dish without tipping over.
- Arrange the filled shells in the prepared baking dish in a single layer.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the stuffed shells.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes, or until the filling is heated through and the cheese is fully melted.
- Remove the foil and bake for an additional 5 minutes to lightly brown the cheese topping.
- Remove from the oven and let rest for a few minutes before serving. Add your preferred toppings just before serving.
Notes
Understanding doneness: Ground beef is done when it is evenly browned with no pink remaining and reaches an internal temperature of 160°F. Ground chicken should be white throughout and reach 165°F. Use a meat thermometer for best accuracy, especially when new to cooking.
Pasta handling: Avoid overcooking the shells during boiling. Slightly undercooked (al dente) shells are sturdier and less likely to tear during stuffing and baking. If any shells do tear, don’t worry—just place them torn-side down in the dish and they will still bake well.
Filling tips: If your filling appears too runny, simmer it an extra minute or add a tablespoon of breadcrumbs or crushed tortilla chips to absorb the moisture.
Time savers: You can prepare the meat mixture and cook the pasta shells ahead of time. Store them separately in the refrigerator and assemble just before baking.
Storage tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F for 15–20 minutes or in the microwave for 1–2 minutes per portion. The stuffed shells can also be frozen before baking. To do this, place the stuffed but unbaked shells in a freezer-safe container, cover tightly, and freeze for up to 2 months. Bake from frozen at 350°F for about 45 minutes.
Ingredient flexibility: If you don’t have green chilies, try using chopped bell peppers or even finely diced cooked zucchini. You can also replace salsa with tomato sauce and a bit of chili powder in a pinch.