Taco Stuffed Shells Recipe

These delicious Taco Stuffed Shells are jumbo pasta shells stuffed with seasoned ground beef, onions, salsa, cheddar, and Monterey Jack Cheese. Bake up a batch tonight and get ready to hear the praises.

Course main meal pasta

Cuisine American

Keyword how do you make taco stuffed shells, how to make taco stuffed shells, stuffed shells, taco stuffed pasta shells, taco stuffed shells recipe

Prep Time 20

Cook Time 25

Servings servings

Calories 346kcal

Author Beth Pierce

Ingredients

20-24 jumbo shell pasta
1 lb. ground beef
1 medium onion diced
3 tablespoons taco seasoning
¾ cup water
1 cup salsa or salsa style tomatoes
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 10 ounce can Rotel tomatoes drained (or diced tomatoes)
1 jalapeno or serrano pepper finely minced
green onion optional garnish

Instructions

Preheat oven to 350 degrees. Spray 9x13 inch baking dish with nonstick cooking spray.
Bring a large pot of water to boil. Cook the shells according to package directions and drain well.
Meanwhile, brown the ground beef over medium-high heat in a large skillet. When it is about halfway through the browning process, add the onion and continue cooking until the beef is browned and the onions are soft. If needed, drain any excess grease from the skillet.
Add the taco seasoning and water to the ground beef mixture. Simmer for 10 minutes. Add the salsa and stir to combine. Remove from the heat and let it cool for a few minutes. Once cooled, stir in half of each cheese.
Spoon the seasoned ground beef mixture into the shells and lay them in a single layer in the prepared dish. Top with the remaining cheese, Rotel tomatoes, and minced jalapeno. Bake covered for 20 minutes. Uncover and bake for an additional 5 minutes. Sprinkle with minced jalapeno or green onion. For best results, serve promptly.

Notes

Wear gloves when mincing jalapenos or other hot peppers, or at the very least, do not touch your face and thoroughly wash your hands after handling the peppers. To tame the heat, remove the veins and seeds with a spoon.
Don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power or in the oven at 300 degrees with the casserole dish covered with aluminum foil for about 20 minutes or until warm.

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