Taco Stuffed Pasta Shells

Here’s the recipe for Taco Stuffed Pasta Shells, complete with ingredients, construction, variations, and tips:

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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

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Construction

1. Preheat the Oven
   • Preheat your oven to 350°F (175°C).
2. 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.
3. 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.
4. Stuff the Shells
   • Spoon the meat and bean mixture into each cooked pasta shell.
5. 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.
6. Bake the Dish
   • Cover with foil and bake in the preheated oven for 40 minutes.
7. 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.

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Variations

1. Protein Options
   • Substitute ground beef with ground turkey, chicken, or plant-based meat.
2. Cheese Choices
   • Use Monterey Jack, Pepper Jack, or a Mexican cheese blend for added flavor.
3. Vegetarian Option
   • Skip the meat and double the refried beans or add black beans, corn, and diced bell peppers.
4. Spicy Twist
   • Add diced jalapeños or use spicy salsa for a kick.
5. Toppings
   • Top with diced avocado, fresh cilantro, or a squeeze of lime juice.
6. Sauce Variations
   • Replace salsa with enchilada sauce or a creamy queso dip for a different flavor profile.

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Tips

1. Prevent Shells from Sticking
   • Toss cooked shells with a little olive oil to prevent them from sticking together.
2. Make Ahead
   • Prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.
3. Even Filling
   • Use a small spoon or piping bag to evenly stuff the shells.
4. 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!