Description
This Taco Stuffed Shells recipe combines jumbo pasta shells filled with flavorful seasoned ground beef, enchilada sauce, sour cream, and melted cheddar cheese. Baked to perfection, it makes a delicious and hearty Mexican-inspired main course perfect for family dinners.
Ingredients
Scale
Pasta
- 16-20 jumbo pasta shells (about 12 ounces)
Filling
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt
- 1-2 garlic cloves, minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional)
- 10 ounces red enchilada sauce
- ⅓ cup sour cream (room temperature)
- 2 tablespoons salsa
Topping
- 10 ounces red enchilada sauce
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to get ready for baking the stuffed shells.
- Cook Pasta Shells. Boil the jumbo pasta shells according to the package instructions until al dente, then drain well and set aside.
- Cook Ground Beef Mixture. In a large skillet over medium heat, add the ground beef, diced onion, and kosher salt. Cook until the beef is browned and fully cooked, about 7 minutes. Drain excess fat if needed, then return the beef mixture to the skillet.
- Add Seasonings and Sauce. Stir in minced garlic, taco seasoning, chopped cilantro, 10 ounces of enchilada sauce, salsa, and sour cream. Mix well and simmer for 3 to 4 minutes until the mixture thickens slightly.
- Stuff the Shells. Lightly spray a 9x13-inch baking dish with cooking spray. Fill each pasta shell with 2 to 3 tablespoons of the taco meat mixture. Place the stuffed shells in the prepared baking dish.
- Add Sauce and Cheese. Pour the remaining 10 ounces of enchilada sauce evenly over the stuffed shells. Sprinkle 2 cups of shredded sharp cheddar cheese on top.
- Bake Covered. Cover the baking dish loosely with aluminum foil and bake for 30 minutes in the preheated oven.
- Bake Uncovered. Remove the foil and bake for an additional 10 minutes until the cheese is melted, golden brown, and bubbly.
- Serve. Add desired taco toppings such as sour cream, lettuce, or tomatoes and serve warm.
Notes
- Use 16-20 jumbo shells and divide the filling evenly for best results, usually 16 shells provides a good size serving.
- Cooking extra shells is helpful in case some break during boiling. Leftover shells can be used for pasta salad.
- Browning the ground beef well enhances the flavor of the dish significantly.
- Using room temperature sour cream helps it incorporate smoothly into the filling mixture.
- Feel free to customize with your favorite taco toppings like avocado, jalapeños, or fresh cilantro for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
