Description
A delicious recipe for stuffed jumbo pasta shells filled with a savory taco meat mixture and topped with cheese.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 0 cup water
- 1 can (14 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1 can (15 oz) tomato sauce
- 0 cup salsa
- 0 tsp cumin
- 0 tsp chili powder
- 0 tsp black pepper
- 0 cup chopped cilantro or parsley
- Sour cream (optional)
- Jalapeños (optional)
- Green onions (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 9 minutes. Drain and rinse under cold water.
- In a skillet over medium heat, cook ground beef for 5–7 minutes until browned. Drain grease. Add onion and garlic, cook 2–3 more minutes.
- Stir in taco seasoning and water. Simmer for 3–4 minutes, then mix in diced tomatoes. Remove from heat and cool slightly.
- Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish. Fill each shell with 1–2 tablespoons of taco meat mixture. Arrange in dish.
- In a bowl, combine tomato sauce, salsa, cumin, chili powder, and black pepper. Pour over stuffed shells.
- Sprinkle with cheddar and Monterey Jack cheese. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes more.
- Let rest 5 minutes. Garnish with cilantro or parsley and optional toppings before serving.
Notes
- This recipe is perfect for meal prepping and can be frozen for future meals.
- Feel free to customize toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg