Taco Stuffed Shells
This recipe crafts a hearty, Mexican-inspired pasta dish by stuffing jumbo pasta shells with a savory mixture of seasoned ground beef, refried beans, and cheese. Baked in a flavorful salsa base and topped with more cheese, it's a comforting and satisfying meal, finished with fresh green onions and sour cream.
Equipment
- 1 Large Pot For boiling pasta shells
- 1 Large Skillet For browning ground beef
- 1 Large Mixing Bowl For combining the filling
- 1 9x13 inch Baking Dish For assembling and baking the shells
- 1 Colander For draining pasta and beef
Ingredients
Main
- 16 jumbo pasta shells
- 1 pound ground beef
- 1 1.25 ounce package taco seasoning mix
- 1 cup water
- 1 16 ounce can refried beans
- 0.75 cup shredded Cheddar cheese
- 1 16 ounce jar salsa, divided
- 0.25 cup sliced green onion
- 0.25 cup shredded Cheddar cheese
- 0.5 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente; drain and rinse with cold water to prevent sticking.
- In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
- Stir the taco seasoning mix and 1 cup water into the browned beef. Bring to a simmer and cook until most of the liquid has evaporated, about 5 minutes.
- In a large mixing bowl, combine the cooked ground beef mixture, refried beans, and 3/4 cup of the shredded Cheddar cheese. Add half of the jarred salsa and mix well.
- Spread the remaining half of the salsa evenly over the bottom of a 9x13 inch baking dish.
- Carefully stuff each cooked pasta shell with the beef and bean mixture.
- Arrange the stuffed shells in a single layer in the prepared baking dish.
- Sprinkle the remaining 1/4 cup shredded Cheddar cheese over the stuffed shells.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with sliced green onion and sour cream before serving.
Notes
For perfect texture, cook the jumbo pasta shells al dente, as they will finish cooking in the oven. Draining excess fat from the ground beef is crucial for a cleaner, less greasy filling. Enhance flavor by using a high-quality salsa; consider a fire-roasted variety for added depth. Freshly shredded Cheddar cheese melts superiorly to pre-shredded options. To brighten the dish, add a squeeze of fresh lime juice to the beef mixture or garnish with fresh cilantro alongside the green onions and sour cream. Avoid over-baking the shells to prevent them from becoming mushy.