Taco Shells with a Twist (Printable Version)
Cheese-filled pasta shells stuffed with taco-spiced beef, baked in enchilada sauce. A fun and comforting dinner idea!
# Ingredients:
→ Main Components
01 -
2 cups of shredded cheddar cheese
02 -
10 ounces of enchilada sauce, canned
03 -
20-24 jumbo pasta shells (make extra because some may tear)
04 -
1 package taco seasoning mix
05 -
1 pound ground beef
→ Toppings
06 -
Pico de gallo (store-bought works great)
07 -
Freshly chopped cilantro, about ¼ cup (optional)
08 -
½ cup sour cream
# Steps:
01 -
Get your oven going at 350°F. Spray a 9x13-inch baking pan with nonstick spray. Cook the pasta shells to al dente by following the instructions on the package. After draining, rinse them under cold water.
02 -
Heat up a big skillet on medium-high. Cook the ground beef until it’s browned and crumbly. Drain out the grease, then toss the meat back in the skillet.
03 -
Pour half the enchilada sauce into the skillet along with the taco seasoning. Keep it on low heat for 5-7 minutes, letting the sauce thicken up a bit.
04 -
Add 1 cup of shredded cheese into the beef mixture and stir well until it’s all blended together.
05 -
Scoop the beef and cheese mixture into the cooked shells and arrange them in your greased baking pan.
06 -
Drizzle the remaining enchilada sauce over the stuffed shells. Sprinkle the rest of the cheese on top. Cover with foil and bake for 25-30 minutes or until everything's melted and bubbly.
07 -
Take the dish out of the oven and give it a few minutes to cool. Sprinkle chopped cilantro on top and serve with sour cream and pico de gallo if you’d like.
# Notes:
01 -
These stuffed pasta shells are packed with bold taco flavors and come together in less than an hour!
02 -
Always cook a couple of extra pasta shells just in case some fall apart while they’re cooking.
03 -
The fusion of tangy enchilada sauce with cheesy, meaty pasta shells makes this a fun cross-cultural meal.
04 -
The sauce is key for keeping everything nice and moist while adding tons of flavor.