Description
Delicious Taco Stuffed Shells combine jumbo pasta shells filled with seasoned ground beef, enchilada sauce, sour cream, and melted cheddar cheese for a flavorful and satisfying baked casserole perfect for family dinners.
Ingredients
Scale
Pasta
- 12 ounce jumbo pasta shells (16-20 shells)
Meat Mixture
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt
- 1-2 garlic cloves minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro (optional)
- 10 ounces red enchilada sauce
- ⅓ cup sour cream (room temperature)
Toppings and Sauce
- 10 ounces red enchilada sauce (remaining)
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the stuffed shells.
- Cook Pasta Shells: Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside carefully to cool.
- Prepare Meat Mixture: In a large skillet, cook ground beef, diced onion, and kosher salt over medium heat until meat is thoroughly browned and cooked through, about 7 minutes. Drain excess fat using paper towels. Return meat to skillet.
- Add Flavorings: To the skillet, add minced garlic, taco seasoning, chopped cilantro (if using), 10 ounces of enchilada sauce, and sour cream. Stir well to combine and let simmer for 3-4 minutes until the mixture thickens slightly.
- Stuff Shells: Lightly spray a 9x13 inch baking dish with cooking spray. Fill each pasta shell with 2 to 3 tablespoons of the taco meat mixture. Place stuffed shells carefully in the baking dish.
- Add Sauce and Cheese: Pour the remaining 10 ounces of enchilada sauce evenly over the stuffed shells. Sprinkle 2 cups of shredded sharp cheddar cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes, or until the cheese is golden brown, melted, and bubbly.
- Serve: Remove from oven, add your desired taco toppings such as lettuce, tomatoes, or sour cream, and serve hot.
Notes
- Use about 16-20 jumbo shells, dividing the meat mixture evenly among them for balanced stuffing.
- Cook some extra shells to avoid breakage during stuffing or for making a pasta salad side dish.
- Making sure the ground beef is nicely browned enhances the flavor significantly.
- If cilantro is unavailable, you may omit it or substitute with fresh parsley.
- Use low-fat or lactose-free sour cream for a lighter or lactose-sensitive version.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
