Taco Stuffed Shells

Craving a little bit of Mexico? Well, pack your taste buds because we’re heading there with this delicious recipe for Taco Stuffed Shells. This dish takes the beloved flavors of a traditional Mexican taco and gives it an Italian twist by using pasta shells as the carrier for those zesty, south-of-the-border tastes. So, whether it’s Taco Tuesday, pasta night, or you just want to bring a little fusion into your kitchen, this Taco Stuffed Shells recipe will surely spice up your routine.

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Why You’ll Love This Recipe

1. Easy to Make: With just a few ingredients and straightforward steps, anyone, from cooking novice to pro chef, can pull this off. Plus, with prep and cooking time combined, you can have a feast ready in just under an hour!

2. Bursting with Flavor: This recipe marries the robustness of tacos with the comforting texture of pasta. Ground beef sautéed with taco seasoning, Rotel diced tomatoes, and cheesy goodness – every shell is a party in your mouth.

3. Satisfying: Each serving provides hearty helpings of protein, carbohydrates, and lip-smacking taste. It’s comfort food at its finest, and it’s sure to satiate even the hungriest of diners.

4. Versatile: Perfect as a midweek family dinner, potluck contribution, or weekend treat. Plus, you can always customize it with your favorite taco toppings!

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Prep Time: 25 minutes

Cook Time:  30 minutes

Total Time: 55 minutes

Servings: 6

Ingredients:

• Jumbo Pasta Shells
• Ground Beef
• Taco Seasoning
• Beef Broth
• Rotel diced tomatoes
• Shredded Cheese – Fiesta Blend
• Enchilada Sauce
• Toppings: Diced Roma Tomatoes and Green Onions
• Scroll down to the Printable Recipe Card for detailed amounts!

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Instructions:

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of lightly salted water to a boil. Cook the pasta shells in the boiling water, stirring occasionally, until cooked through but firm to the bite – about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and set aside.
3. While the pasta shells are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Make sure to break the beef up into small crumbles as it cooks.
4. Once the beef is cooked, drain any excess fat, then stir in the taco seasoning until the beef is evenly coated.
5. Add the beef broth and the can of Rotel diced tomatoes (undrained) to the skillet. Stir everything together and let it simmer over medium heat until most of the liquid has evaporated – about 5-7 minutes.
6. After the beef mixture has thickened, remove it from the heat and stir in 1 cup of the shredded Fiesta Blend cheese until it is melted and mixed through.
7. Pour the enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it out to cover the entire bottom.
8. Take the cooked and cooled pasta shells and stuff each one with the taco beef mixture. Arrange the stuffed shells in the baking dish on top of the enchilada sauce.
9. Sprinkle the remaining 1 cup of Fiesta Blend cheese over the top of the stuffed shells.
10. Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue to bake for another 5-10 minutes, or until the cheese is melted and bubbly.
11. Remove the taco stuffed shells from the oven and let them cool for a few minutes. Before serving, top the shells with the diced Roma tomatoes and chopped green onions.

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Reheating and Storage Information

We know this Taco Stuffed Shells dish will likely be devoured right away, but just in case there are leftovers, here’s how you can store and reheat them.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, you can easily reheat the stuffed shells in the microwave. If you’re not in a rush, reheating them in the oven at 350°F for about 15-20 minutes will help keep the shells from getting too soft.

Don’t forget to sprinkle a bit more cheese on top when reheating – because, let’s face it, there’s no such thing as too much cheese, right?

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Substitutions & Variations

The beauty of this Taco Stuffed Shells recipe is its versatility. Don’t hesitate to make it your own and substitute where you see fit. Here are some ideas:

1. Meat Options: Ground turkey or chicken can be an excellent substitute for ground beef. If you’re going for a vegetarian route, consider using plant-based ground meat alternatives or refried beans.

2. Cheese Variations: If Fiesta Blend isn’t available, you can use any other shredded cheese you like. Sharp Cheddar, Monterey Jack, or even a Mexican blend would work beautifully.

3. Spice it Up: Add some chopped jalapeños or a dash of hot sauce for an extra kick.

4. Make it Creamy: A dollop of sour cream on top or mixed in with the meat can add a luxurious creaminess to the dish.

5. Gluten-Free: Replace the pasta shells with gluten-free versions to cater to dietary restrictions.

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Helpful Cooking Notes

Cooking should be fun and stress-free. Here are a few handy tips for making this Taco Stuffed Shells recipe even easier:

1. Pasta Shells: When boiling the shells, aim for al dente. Remember, they will continue to cook in the oven.

2. Beef Mixture: Make sure your beef is thoroughly cooked before adding in your taco seasoning. This will ensure that the flavors meld together perfectly.

3. Cheese, Cheese, and More Cheese: Don’t be shy with the cheese. The more, the cheesier – and who doesn’t want that?

4. Toppings: Adding the Roma tomatoes and green onions after baking adds a pop of color and a fresh crunch that complements the cheesy shells.

When you follow this Taco Stuffed Shells recipe, you’ll create a dish that’s impressive to look at and even better to taste. So, roll up your sleeves, fire up the stove, and let’s get cooking. Your kitchen is about to turn into the hottest fusion restaurant in town, and your taste buds are in for a delightful journey. Enjoy your culinary adventure!