Taco Stuffed Pasta Shells (Print Format)
Jumbo shells packed with seasoned beef, salsa, and cheese for a crowd-pleasing dinner option.
# Ingredients:
01 -
20-24 jumbo shell pasta
02 -
1 lb ground beef
03 -
1 medium onion, diced
04 -
3 tablespoons taco seasoning
05 -
¾ cup water
06 -
1 cup salsa or salsa-style tomatoes
07 -
1 cup shredded cheddar cheese
08 -
1 cup shredded Monterey Jack cheese
09 -
10 ounces canned Rotel tomatoes, drained or diced tomatoes
10 -
1 jalapeno or serrano pepper, finely minced
11 -
Green onion, optional garnish
# Steps:
01 -
Preheat oven to 350°F. Spray a 9x13 inch baking dish with nonstick cooking spray.
02 -
Bring a large pot of water to a boil. Cook the shells according to package directions, then drain well.
03 -
In a large skillet over medium-high heat, brown the ground beef. When halfway cooked, add the onion and continue cooking until the beef is browned and the onions are soft. Drain any excess grease if necessary.
04 -
Add taco seasoning and water to the skillet. Simmer for 10 minutes. Stir in salsa and remove from heat. Allow mixture to cool slightly before adding half of each cheese.
05 -
Spoon the seasoned ground beef mixture into the shells and arrange them in a single layer in the prepared baking dish. Top with remaining cheese, Rotel tomatoes, and minced jalapeno.
06 -
Cover the dish with foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes.
07 -
Sprinkle with minced jalapeno or green onion. Serve immediately for best results.
# Tips:
01 -
Wear gloves when handling jalapenos to prevent skin irritation. Wash hands thoroughly and avoid touching your face.
02 -
To reduce heat, remove the veins and seeds from the jalapeno using a spoon.
03 -
Store leftovers in an airtight container for up to 3 days. Reheat in a microwave at reduced power or in an oven at 300°F with the casserole dish covered with foil for about 20 minutes.