Taco Stuffed Shells
Quick and easy Taco Stuffed Shells are jumbo pasta shells stuffed with taco meat and topped with cheese and salsa!
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 oz packet taco seasoning
- ⅔ cup water
- 1 ½ cups salsa divided
- 2 cups shredded Mexican cheese divided
- Optional garnishes - Diced tomatoes, sour cream, diced onion, chopped cilantro etc.
Preheat the oven to 350 degrees F. Spray baking dish with non-stick spray and set aside.
Cook the pasta shells according to directions on the box, drain and rinse under cool water.
Meanwhile in a skillet add the ground beef and cook until brown. Drain off grease.
Add the taco seasoning and water, stir and cook for about 5 minutes or until water is gone.
Stir in 1 cup salsa and 1 c. cheese to the taco meat and mix together.
Scoop a spoonful of meat mixture into each pasta shell and place the shells in the prepared baking dish.
Top with remaining salsa and cheese. Cover with aluminum foil and place in a preheated oven. Bake for 20-25 minutes or until heated through and the cheese is melted.
Swap beef for ground turkey – they both work great!
For spicy taco stuffed shells, use your favorite hot salsa or add some diced jalapenos when you brown the meat.
This is a great meal to make for friends and family who need a hot meal! Assemble it as instructed, cover it with foil, and refrigerate it. Add a note with the baking instructions so they can just pop it in the oven for an easy dinner.
If you have leftovers, keep them in an airtight container. They will keep well for up to four days in the refrigerator.
Calories: 534kcal | Carbohydrates: 50g | Protein: 31g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1154mg | Potassium: 566mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1001IU | Vitamin C: 3mg | Calcium: 290mg | Iron: 3mg