Taco Stuffed Shells (Printer-Friendly)

Jumbo pasta shells filled with taco-seasoned beef, enchilada sauce, and melted cheddar cheese.

# What You’ll Need:

→ Meat

01 - 1 pound ground beef

→ Seasoning

02 - 1 packet taco seasoning

→ Pasta

03 - 20-24 jumbo pasta shells

→ Sauce

04 - 10 fluid ounce can enchilada sauce

→ Cheese

05 - 2 cups shredded cheddar cheese

→ Toppings

06 - ½ cup sour cream
07 - ¼ cup chopped fresh cilantro (optional)
08 - Pico de gallo (optional)

# Steps to Follow:

01 - Preheat the oven to 350°F and spray a 9x13 inch baking dish with nonstick cooking spray.
02 - Cook jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
03 - In a large skillet over medium-high heat, brown and crumble the ground beef until fully cooked. Drain excess grease and return beef to skillet.
04 - Stir in taco seasoning and half of the enchilada sauce. Simmer for 5 to 7 minutes until sauce thickens.
05 - Mix 1 cup of shredded cheddar cheese into the beef mixture until evenly combined.
06 - Fill each cooked pasta shell with the beef and cheese mixture and arrange in the prepared baking dish.
07 - Pour remaining half cup of enchilada sauce over the stuffed shells, then sprinkle remaining 1 cup of shredded cheddar cheese evenly on top.
08 - Cover the dish with foil and bake at 350°F for 25 to 30 minutes until the cheese is melted and bubbly. Allow to cool for a few minutes before serving.
09 - Garnish with chopped fresh cilantro and serve with sour cream and pico de gallo if desired.

# Helpful Hints:

01 - Leftovers can be refrigerated in an airtight container for 3 to 4 days. Reheat covered with foil in the oven at 350°F for 15 to 20 minutes.
02 - Substitute ground chicken or turkey for beef to vary protein.
03 - Use gluten-free pasta shells to make the dish gluten free.
04 - Alternative cheeses such as mozzarella or pepper jack can be used.
05 - Sour cream can be replaced with Greek yogurt.
06 - The recipe can be frozen for 2 to 3 months after assembly; thaw in refrigerator overnight before baking.

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