About This Recipe
Taco Stuffed Shells are a fusion dish that combines the format of Italian stuffed pasta with the flavors of a traditional taco. Large pasta shells are filled with a seasoned ground meat mixture, often topped with cheese and sauces, and then baked. This dish integrates elements from two distinct culinary traditions into a single, prepared casserole.
Why You’ll Love This Recipe
This recipe offers a structured format for presenting taco flavors, which can be efficient for serving a group. It utilizes common pantry ingredients and allows for preparation ahead of time. The baked presentation provides a alternative to the standard assembly-and-serve taco format.
Ingredients
- 1 box (12 oz) jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 packet (1 oz) taco seasoning
- 1 cup water
- 1 can (16 oz) refried beans
- 2 cups shredded cheddar cheese, divided
- 1 cup salsa
- 1 cup enchilada sauce or red sauce
- Optional toppings: sour cream, diced tomatoes, sliced olives, chopped green onions
Step by Step Instructions
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain, rinse with cool water to stop the cooking process, and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Return the skillet to the heat. Add the taco seasoning and 1 cup of water. Stir to combine and simmer for 3-4 minutes, until the liquid has mostly reduced. Remove from heat and allow to cool slightly.
- In a medium bowl, combine the cooked taco meat, refried beans, and 1 cup of the shredded cheddar cheese. Mix until fully incorporated.
- Spread the salsa evenly on the bottom of a 9×13 inch baking dish.
- Using a spoon, carefully fill each cooked pasta shell with the meat and bean mixture. Place each stuffed shell seam-side up in the prepared baking dish.
- Pour the enchilada sauce evenly over the top of the stuffed shells. Sprinkle the remaining 1 cup of shredded cheese over the sauce.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is completely melted and bubbly.
- Remove from the oven and let stand for 5 minutes before serving. Serve with optional toppings as desired.
FAQ
Can I use a different type of meat?
Yes. Ground turkey or ground chicken can be substituted for the ground beef. The cooking method remains the same.
Can I make this dish ahead of time?
Yes. The shells can be stuffed and arranged in the baking dish. Cover tightly and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting from cold.
Are there vegetarian alternatives?
The ground beef can be replaced with a plant-based ground meat alternative or one cup of cooked lentils. Use water or vegetable broth when preparing the seasoning.
You Must Know
It is important to cook the pasta shells only until al dente, as they will continue to soften during the baking process. Overcooking them initially will result in mushy shells. Allowing the cooked meat mixture to cool slightly before handling makes the filling easier to work with. Letting the baked dish rest for a few minutes before serving allows the ingredients to set, making it easier to portion.
Storage Tips
Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days. Reheat in the microwave or a conventional oven until heated through. This dish can also be frozen before or after baking. For best results, freeze the assembled, unbaked dish tightly wrapped in plastic and foil. Thaw in the refrigerator overnight before baking. Previously baked leftovers can be frozen for up to 2 months.