Stuffed Taco Shells
The delightful fusion of pasta and tacos comes alive in this Taco Stuffed Shells recipe, a perfect twist for a Taco Tuesday at home. Packed with robust taco flavors, gooey cheese, and nestled within jumbo shell pasta, it not only tastes delicious but also boasts an eye-catching presentation. The beauty of this recipe lies in its versatility, allowing you to add your own special touch.
Ingredients (4 servings):
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
¼ cup sour cream
Instructions:
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil over high heat. Add the jumbo pasta shells and boil until just slightly firm to the bite, approximately 13 minutes. Drain well.
In a large skillet, brown the ground beef; drain excess fat. Stir in the taco seasoning and water, cooking over low heat until thickened (about 5 minutes). Add refried beans and 3/4 cup Cheddar cheese to the taco meat mixture.
Spoon the taco meat mixture into the prepared pasta shells.
Spread 1/4 cup salsa at the bottom of a 9×13 inch baking dish.
Arrange the filled shells over the salsa and spoon the remaining salsa over them.
Bake in the preheated oven for 40 minutes. Once done, sprinkle sliced green onions and 1/4 cup shredded Cheddar cheese on top.
Serve with a dollop of sour cream and enjoy!
