Taco Stuffed Shells
Jumbo pasta shells filled with seasoned taco meat and cheese, baked with salsa. A creative Tex-Mex twist on classic stuffed shells.
Jumbo pasta shells filled with seasoned taco meat and cheese, baked with salsa. A creative Tex-Mex twist on classic stuffed shells.
Ingredients
16 jumbo pasta shells 1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans 3/4 cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided 1/4 cup sliced green onion 1/4 cup shredded Cheddar cheese
1/2 cup sour cream (optional)
Method
Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese.
Serve with sour cream.
