For those who’re searching for a simple Mexican-inspired dish to incorporate in your menu this week, Taco Stuffed Shells are an excellent selection! Jumbo pasta shells are filled with a hearty taco filling, coated with salsa, then smothered in melty cheese. The entire household will love this satisfying meal!
I’m all about recipe mash-ups. Let’s combine up some flavors and add some pleasure to the menu! This recipe is a little bit Italian, a little bit Mexican, and a complete lot of American!
Stuffed Shells are a favourite round right here. They’re simply so versatile; you possibly can put nearly any filling in them, they usually style scrumptious. Plus, it’s a simple meal to make that doesn’t take a lot time. It freezes effectively, too, so it’s nice for meal planning.
This time, I needed to function my favourite taco toppings, so I added them to the filling. Be at liberty to customise the elements along with your favourite taco elements!
Components for Taco Stuffed Pasta Shells
Right here’s what it’s good to make these stuffed taco shells:
- Jumbo pasta shells (about 20)
- Olive oil
- Chopped onion
- Minced garlic
- Lean floor beef
- Taco seasoning (attempt my selfmade model!)
- Water
- Refried beans
- Candy corn (drained)
- Rotel tomatoes (NOT drained!)
- Minced jalapeno
- Shredded Mexican cheese mix
- Chunky salsa
- Chopped inexperienced onions or cilantro for garnish (non-obligatory)
Scroll to the tip of the put up for a recipe card with an in depth ingredient listing and directions!
The best way to make Taco Stuffed Shells
- PREPARE: Preheat oven to 350 levels F, and put together a 9 X 13-inch baking dish by spraying it with nonstick cooking spray. Prepare dinner the jumbo shells in a big pot of salted water in line with the bundle instructions for “pre-bake cooking” (about 9 minutes). Drain and put aside.
- GROUND BEEF FILLING: Pour the olive oil into a big skillet and heat over medium warmth. Sautée the garlic and onion till aromatic, about 3 minutes. Add the bottom beef to the skillet and prepare dinner till brown. Subsequent, add the selfmade taco seasoning, water, refried beans, drained corn, and Rotel tomatoes (and minced jalapeno, if utilizing.) Stir till effectively mixed and let simmer for about 5 minutes.
- STUFF THE SHELLS: Put the bottom beef combination into every of the cooked pasta shells and place them into the casserole dish in a single layer. I like to make use of a big spoon. You might have a small quantity of the taco combination left over – heat it up and use it in a salad for tomorrow’s lunch, or take pleasure in it as tacos! Subsequent, spoon a few tablespoon of the salsa excessive of every shell.
- BAKE: Cowl the pan with aluminum foil and bake for half-hour. Then take away the foil and sprinkle the shredded Mexican cheese excessive of the stuffed shells. Return the dish to the oven to bake uncovered for one more 5 – 10 minutes or till the cheese is melted. Sprinkle with inexperienced onions and cilantro earlier than serving, if desired.
Recipe Variations
- You’ll be able to omit the corn, Rotel, or jalapeno as desired and/or substitute different favourite toppings corresponding to black beans, finely chopped black olives, diced bell peppers, and many others.
- Add a spoonful of bitter cream or guacamole when serving for additional taste!
- Cowl shells with taco sauce as an alternative of salsa.
- You need to use different cheeses, like cheddar cheese, Monterey Jack cheese, and many others.
FAQs
How do I retailer leftover Taco Stuffed Shells?
Cowl the baking dish tightly with foil or switch leftovers to an hermetic container and retailer the shells within the fridge for 2-3 days. Reheat within the microwave or in a 350-degree oven till warmed by way of.
Can I make this meal forward of time?
You can also make this dish within the morning for tonight’s dinner! Make this as directed as much as 8 hours upfront, then cowl tightly with foil and refrigerate till you’re able to bake them. For those who make them a lot sooner than that, the shells might get a little bit soggy and never end up effectively.
Can I freeze Taco Stuffed Shells?
Stuffed shells are one among my favourite freezer meals! You’ll be able to retailer them within the freezer as soon as they’re assembled within the baking dish. Cowl them tightly with foil and freeze for as much as one month.
To thaw, switch the dish to the fridge in a single day (or the morning earlier than you propose to prepare dinner it). Let the dish sit at room temperature whereas the oven preheats, then bake as directed.
Extra Stuffed Shell Recipes
Attempt one among these variations subsequent time!
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Taco Stuffed Shellls
Need a simple Mexican-inspired dish on your menu this week? These Taco Stuffed Shells are good – pasta shells filled with a hearty taco filling, coated with salsa, then smothered in melty cheese!
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Directions
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Preheat oven to 350 levels F, and put together a 9 X 13-inch baking dish by spraying it with cooking spray.
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Prepare dinner pasta shells in line with bundle instructions for “pre-bake cooking”, about 9 minutes.
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Pour the olive oil into a big skillet and heat over medium warmth. Sautée the garlic and onion till aromatic, about 3 minutes. Add the bottom beef to the skillet and prepare dinner till brown.
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Add the selfmade taco seasoning, water, refried beans, drained corn and Rotel tomatoes (and minced jalapeno, if utilizing.) Stir till effectively mixed, and let simmer for about 5 minutes.
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Put the filling into every shell and place into the baking dish. You might have a small quantity left over – heat it up and use in a salad for tomorrow’s lunch or take pleasure in it as tacos! Spoon a few tablespoon of the salsa over every of the shells.
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Cowl the pan with tin foil and bake for half-hour.
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Take away tin foil and sprinkle the remaining the shredded Mexican cheese over the shells. Return to oven to bake uncovered for one more 5 – 10 minutes or till cheese is melted. Sprinkle with inexperienced onions and cilantro earlier than serving, if desired.
Diet
Energy: 559kcal | Carbohydrates: 52g | Protein: 35g | Fats: 24g | Saturated Fats: 10g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 0.5g | Ldl cholesterol: 85mg | Sodium: 1257mg | Potassium: 824mg | Fiber: 8g | Sugar: 12g | Vitamin A: 954IU | Vitamin C: 16mg | Calcium: 328mg | Iron: 4mg
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