Instructions:
- Cook the pasta shells:
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- Prepare the taco filling:
- In a large skillet, cook the ground beef over medium heat until fully browned. Drain any excess fat.
- Add the taco seasoning mix and 1/4 cup water to the beef. Stir and let simmer for about 5 minutes until the seasoning is well combined.
- Stir in the salsa (and black beans, if using), mixing everything thoroughly. Remove from heat.
- Stuff the shells:
- Preheat your oven to 350°F (180°C).
- Fill each cooked pasta shell with a spoonful of the taco meat mixture. Place the stuffed shells in a 9×13-inch baking dish.
- Top with cheese:
- Once all the shells are filled, sprinkle the shredded Mexican cheese blend over the top of the shells.
- 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 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve:
- Once out of the oven, let the shells cool for a few minutes.
- Top the stuffed shells with sour cream, sliced green onions, chopped tomatoes, and fresh cilantro.
Serving Suggestions:
- Serve with a side of Mexican rice or a fresh green salad.
- You can also drizzle with more salsa or taco sauce for extra flavor.
Tips:
- For a spicier version, use a hotter salsa or add jalapeños to the taco filling.
- You can substitute ground beef with ground turkey or chicken for a lighter option.
These Taco Stuffed Shells are a perfect fusion of pasta and tacos, and they’re sure to be a hit at family dinners or potlucks! 🌮🧀