Description
Taco Stuffed Shells are a delightful blend of taco flavors and pasta comfort, perfect for satisfying cravings any night of the week. These jumbo shells are stuffed with a savory mixture of seasoned ground beef, black beans, corn, and melted cheese, then baked until bubbly and golden. Topped with sour cream and fresh cilantro, this dish is not only visually appealing but also customizable to suit your family’s taste preferences. Quick to prepare and full of flavor, Taco Stuffed Shells will quickly become a staple in your dinner rotation.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 lb ground beef or turkey
- 1 packet taco seasoning (about 1 oz)
- 1 cup black beans (canned, drained)
- 1 cup corn (canned or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup tomato sauce
- ½ cup sour cream (for topping)
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a large baking dish.
- Cook the jumbo pasta shells in salted boiling water according to package instructions; drain and set aside.
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked; drain excess fat.
- Stir in taco seasoning and half a cup of water until combined; add black beans and corn, mixing well.
- Stuff each cooked shell with the meat mixture and place them seam-side up in the prepared baking dish.
- Pour tomato sauce over the stuffed shells and sprinkle shredded cheese on top.
- Bake for 20-25 minutes until heated through and cheese is bubbly. Let cool for five minutes before serving with sour cream and cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed shell (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg