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Taco Stuffed Shells are a fun and delicious twist on traditional stuffed pasta. These jumbo pasta shells are filled with a flavorful taco-inspired filling, then baked with a savory tomato sauce and melted cheese. It’s a perfect weeknight meal that’s hearty, comforting, and packed with all your favorite taco ingredients.
Ingredients
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 lb ground beef or ground turkey (for a leaner option)
- 1 packet taco seasoning (or homemade seasoning)
- 1/4 cup water (for seasoning)
- 1/2 cup onion, finely chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 1 cup shredded cheddar cheese (or a blend of cheddar and Mexican cheese)
- 1/2 cup sour cream (optional, for extra richness)
- 1/2 cup salsa (mild or spicy, depending on preference)
For the Sauce:
- 1 jar (15 oz) of salsa or enchilada sauce
- 1/2 cup tomato sauce (or crushed tomatoes for more texture)
- 1 teaspoon ground cumin (optional for extra flavor)
- Salt and pepper, to taste
For Topping:
- 1 cup shredded Mexican cheese blend (or cheddar)
- Fresh cilantro, chopped (optional)
- Jalapeño slices (optional, for extra heat)
- Sour cream (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
1. Prepare the Jumbo Shells:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package directions. Drain and set aside to cool slightly. It’s important not to overcook them, as they’ll bake in the sauce later.
2. Make the Taco Filling:
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