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Taco Stuffed Shells are a delightful and innovative meal that combines the comforting essence of pasta with the bold flavors of Mexican cuisine. This dish takes the classic concept of stuffed shells and gives it an exciting spin, making it not just a meal but an experience that appeals to the taste buds. Perfect for family dinners, gatherings, or even a cozy night in, Taco Stuffed Shells bring together the best of both worlds: the heartiness of pasta and the vibrant flavors of tacos.

Taco Stuffed Shells Recipe

Satisfy your craving for Mexican food with these delicious Taco Stuffed Shells! Perfect for a cozy dinner, this recipe combines jumbo pasta shells with a savory filling of seasoned ground beef, black beans, corn, and tomatoes, all topped with melted cheddar cheese. Easy to prepare and packed with flavor, these shells are finished with sour cream and fresh cilantro for a burst of freshness. Ideal for feeding a crowd or enjoying leftovers! Give it a try and elevate your pasta night!
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Ingredients
  

20 jumbo pasta shells

1 lb ground beef (or turkey)

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup diced tomatoes (canned or fresh)

1 cup salsa

2 cups shredded cheddar cheese

1 cup sour cream

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Cook the Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Filling: In a large skillet over medium heat, add the ground beef and onion. Cook until the meat is browned and the onion is tender, about 5-7 minutes. Add garlic and cook for an additional minute.

      Season: Stir in the taco seasoning, black beans, corn, diced tomatoes, and salsa. Cook until heated through, about 5 minutes. Season with salt and pepper to taste.

        Stuff the Shells: Preheat your oven to 350°F (175°C). Carefully stuff each cooked shell with the taco mixture and place them in a greased 9x13 inch baking dish.

          Add Cheese: Once all the shells are stuffed, sprinkle the shredded cheddar cheese evenly over the top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

              Finish & Serve: Remove from the oven and allow to cool slightly. Add dollops of sour cream on top and sprinkle with fresh cilantro before serving.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6