Here’s the recipe for Taco Stuffed Pasta Shells, complete with ingredients, construction, variations, and tips:
Ingredients
8 jumbo pasta shells
½ pound ground beef
½ (1.25 ounce) package taco seasoning mix
½ cup water
½ (16 ounce) can refried beans
⅓ cup shredded Cheddar cheese
½ (16 ounce) jar salsa, divided
2 tablespoons sliced green onion
2 tablespoons shredded Cheddar cheese (for topping)
¼ cup sour cream
Construction
Preheat the Oven
Preheat your oven to 350°F (175°C).
Cook Pasta Shells
Bring a large pot of water to a boil. Add jumbo pasta shells and cook uncovered for about 13 minutes or until just al dente.
Drain well and set aside to cool slightly.
Prepare the Filling
In a large skillet, brown the ground beef over medium heat. Drain excess fat.
Stir in taco seasoning mix and water. Cook on low heat for 5 minutes until the mixture thickens.
Add refried beans and ⅓ cup shredded Cheddar cheese to the taco meat and mix well.
Stuff the Shells
Spoon the meat and bean mixture into each cooked pasta shell.
Assemble the Dish
Spread ¼ cup of salsa over the bottom of a 9×13 inch baking dish.
Arrange the filled shells over the salsa.
Spoon the remaining salsa over the stuffed shells.
Bake the Dish
Cover with foil and bake in the preheated oven for 40 minutes.
Garnish and Serve
Remove from the oven, sprinkle sliced green onions and 2 tablespoons shredded Cheddar cheese on top.
Serve warm with a dollop of sour cream.
Variations
Protein Options
Substitute ground beef with ground turkey, chicken, or plant-based meat.
Cheese Choices
Use Monterey Jack, Pepper Jack, or a Mexican cheese blend for added flavor.
Vegetarian Option
Skip the meat and double the refried beans or add black beans, corn, and diced bell peppers.
Spicy Twist
Add diced jalapeños or use spicy salsa for a kick.
Toppings
Top with diced avocado, fresh cilantro, or a squeeze of lime juice.
Sauce Variations
Replace salsa with enchilada sauce or a creamy queso dip for a different flavor profile.
Tips
Prevent Shells from Sticking
Toss cooked shells with a little olive oil to prevent them from sticking together.
Make Ahead
Prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.
Even Filling
Use a small spoon or piping bag to evenly stuff the shells.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
This recipe is a fun and flavorful twist on traditional tacos and makes for an easy, crowd-pleasing meal!