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Taco Stuffed Shells
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Taco Stuffed Shells Recipe

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes

Ingredients

  • 20 jumbo pasta shells
  • 1 lb 450 g ground beef (or ground turkey)
  • 1 packet taco seasoning or 2 ½ Tbsp homemade
  • 1 cup water
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn kernels frozen or canned, drained
  • 1 ½ cups salsa divided
  • 2 cups shredded cheddar or Mexican blend cheese
  • ½ cup sour cream for serving
  • Fresh cilantro chopped (for garnish)
  • Sliced green onions optional

Instructions

  • Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until they are al dente according to package directions. Drain and set aside to cool slightly.
  • Prepare filling: In a large skillet over medium heat, cook the ground beef until it is browned, about 6–7 minutes. Drain any excess grease. Stir in the taco seasoning and 1 cup of water. Let it simmer for 3–4 minutes until thickened.
  • Mix in extras: Stir in the black beans, corn, and ½ cup of salsa. Cook for 2 minutes, then remove from heat.
  • Stuff shells: Spoon 2–3 tablespoons of the beef mixture into each cooked pasta shell.
  • Assemble: Spread ½ cup of salsa on the bottom of a greased 9×13 inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining salsa and sprinkle shredded cheese over the top.
  • Bake: Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
  • Serve: Garnish the stuffed shells with sour cream, cilantro, and green onions before serving.