Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the Pasta Shells:
- Cook the jumbo pasta shells in salted water according to the package directions, until al dente. Drain and set aside.
- Prepare the Taco Filling:
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess grease.
- Stir in the taco seasoning and cook according to the package directions. Add the diced tomatoes with green chilies, and stir to combine. Cook for an additional 2-3 minutes. If desired, mix in 1 cup of salsa for added flavor and moisture.
- Stuff the Shells:
- Once the shells have cooled enough to handle, stuff each shell with a spoonful of the taco meat mixture. Place the stuffed shells into the prepared baking dish, seam-side up.
- Add the Sauce:
- Pour the taco sauce (or enchilada sauce) evenly over the stuffed shells.
- Top with Cheese:
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the stuffed shells.
- Bake:
- Cover the baking dish with 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 melted and bubbly.
- Serve:
- Remove from the oven and let the dish cool slightly. Garnish with chopped green onions, cilantro, and your favorite taco toppings like sour cream, avocado, or jalapeños.
Tips:
- Customize the Filling: Add black beans, corn, or bell peppers to the meat mixture for extra texture and flavor.
- Cheese Options: Feel free to swap the cheese for your favorites like pepper jack or queso fresco.
- Make Ahead: You can assemble this dish ahead of time and refrigerate it until you’re ready to bake. Just add an extra 10-15 minutes to the baking time if baking from cold.
This Taco Stuffed Shells recipe is a great family dinner, perfect for taco night or a fun twist on pasta! 🌮🧀