Taco Stuffed Shells

Taco Stuffed Shells

from insanelygoodrecipes.com
50 min
6 servings

These taco stuffed shells combine tender pasta, seasoned beef, and melty cheese, all topped with zesty enchilada sauce and refreshing sour cream.

Ingredients

  • 20-24 jumbo pasta shells
  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (1 ounce) packet taco seasoning
  • 1 (10 ounce) can red enchilada sauce
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • optional toppings: sour cream, fresh cilantro, pico de gallo, guacamole

Directions

  1. 1

    Preheat the oven to 350°F and lightly grease a 9x13 inch baking dish with cooking spray. Set aside.

  2. 2

    Cook the pasta shells in well-salted water according to the package instructions until 2 minutes before al dente. Drain, rinse with cold water, and set aside.

  3. 3

    While the pasta is cooking, warm a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring frequently. When the beef is halfway cooked, add minced garlic and taco seasoning and continue cooking until the beef is fully browned and the onions are soft.

  4. 4

    Stir in the red enchilada sauce, then simmer for 5-10 minutes until some of the liquid has evaporated.

  5. 5

    Remove the skillet from heat and let the mixture cool slightly. Then, stir in 1 cup of the cheddar cheese in small handfuls until melted.

  6. 6

    Fill each pasta shell with the beef mixture and arrange them in the baking dish. Sprinkle the remaining cheddar and the Monterey Jack cheese over the top.

  7. 7

    Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes, until the cheese is melted and bubbly.

  8. 8

    Let the dish cool for 5-10 minutes before serving with any desired optional toppings. Enjoy!