Taco Stuffed Shells Flavor (Printer-Friendly)

Savory jumbo shells stuffed with seasoned beef and cheese, baked to a bubbly finish with enchilada sauce.

# What You'll Need:

→ Proteins

01 - 1 pound ground beef

→ Seasonings and Sauces

02 - 1 packet taco seasoning
03 - 10-ounce can enchilada sauce

→ Pasta

04 - 20-24 jumbo pasta shells

→ Cheese

05 - 2 cups shredded cheddar cheese

→ Toppings

06 - ½ cup sour cream
07 - ¼ cup chopped fresh cilantro (optional)
08 - Pico de gallo (optional)

# Steps to Follow:

01 - Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
02 - Cook jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water.
03 - In a large skillet over medium-high heat, brown and crumble ground beef until fully cooked. Drain excess grease and return beef to skillet.
04 - Add taco seasoning and half of the enchilada sauce to the skillet. Simmer for 5 to 7 minutes until sauce thickens.
05 - Stir in 1 cup of shredded cheddar cheese into the taco beef mixture until combined.
06 - Spoon the beef mixture evenly into each cooked pasta shell.
07 - Arrange stuffed shells in the prepared baking dish.
08 - Pour remaining enchilada sauce over the shells and sprinkle the remaining 1 cup of shredded cheddar cheese on top.
09 - Cover the baking dish with foil and bake for 25 to 30 minutes until cheese is melted and bubbly.
10 - Remove from oven, let cool for a few minutes, then garnish with chopped cilantro. Serve with sour cream and optional pico de gallo.

# Extra Suggestions:

01 - Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days and reheated in the oven at 350°F for 15 to 20 minutes.
02 - Ground chicken or turkey may be substituted for ground beef.
03 - Mozzarella, pepper jack, or cheese blends can replace cheddar for variation.
04 - Use gluten-free jumbo pasta shells to make the dish gluten free.
05 - For a dairy-free option, omit cheese and sour cream or use plant-based alternatives.

Go Back