Description
These Taco Stuffed Shells combine Mexican flavors with Italian pasta for a delicious fusion dish. Jumbo shells filled with seasoned beef, beans, and cheese make the perfect family dinner.
Ingredients
Scale
- 16 jumbo pasta shells
- 1 pound ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 cup water
- 1 (16 ounce) can refried beans
- ¾ cup shredded Cheddar cheese (for filling)
- 1 (16 ounce) jar salsa, divided
- ¼ cup sliced green onion
- ¼ cup shredded Cheddar cheese (for topping)
- ½ cup sour cream (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures even cooking throughout.
- Bring a large pot of water to boil. Add shells and cook for 13 minutes until slightly firm. Drain well.
- Brown ground beef in a large skillet. Drain excess fat to keep the filling from becoming greasy.
- Stir in taco seasoning and water. Simmer on low heat for 5 minutes until thickened.
- Mix in refried beans and ¾ cup cheese. This creates your creamy, flavorful filling.
- Spread ¼ cup salsa in your baking dish. This prevents shells from sticking.
- Fill each shell generously with meat mixture. Arrange in the prepared dish.
- Top with remaining salsa, covering all shells evenly.
- Bake for 40 minutes until heated through and bubbly.
- Sprinkle with green onions and remaining cheese. Serve with sour cream if desired.
Notes
- Slightly undercook the pasta shells to prevent them from becoming mushy during baking
- Let shells cool slightly before filling to avoid burning your fingers and make handling easier
- Use a cookie scoop or small ice cream scoop for evenly filled shells every time
- Cover with foil if the top browns too quickly during the baking process
- Make a double batch and freeze half for an easy future meal option
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Italian Fusion
Nutrition
- Serving Size: 2 shells
- Calories: 385
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Mexican pasta recipe, stuffed shells with ground beef, taco pasta bake, Mexican Italian fusion, cheesy stuffed pasta, easy weeknight dinner, make ahead casserole