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Taco Stuffed Shells

Taco Stuffed Shells: A Family Favorite with a Flavor Kick

This Taco Stuffed Shells recipe combines Mexican-inspired flavors for a comforting and easy dinner option.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 pound Ground Beef turkey or meat substitutes can be used
  • ⅓ cup Water
  • 16 ounces Refried Beans try black or pinto beans for variety
  • 15.25 ounces Sweet Corn drained; canned, frozen, or fresh all work
  • 10 ounces Rotel Tomatoes not drained; any diced tomatoes with green chilies will do
  • 3 tablespoons Homemade Taco Seasoning opt for store-bought if preferred
  • 3 cloves Garlic minced; garlic powder can serve in a pinch
  • 1 small Onion chopped; shallots are a milder alternative
  • 2 tablespoons Olive Oil essential for sautéing; any cooking oil works as a substitute
  • 1 optional Jalapeno minced; omit for a milder dish
  • 12 large Jumbo Pasta Shells Perfectly shaped to hold a hearty filling; can swap for conchiglie if needed
Toppings
  • 2 cups Shredded Mexican Cheese any favorite melting cheese is a fine substitute
  • 1.5 cups Chunky Salsa feel free to use your preferred salsa variety
  • 2 tablespoons Green Onions/Cilantro chopped; parsley works beautifully as an alternative

Equipment

  • 9x13-inch baking dish
  • large pot
  • Large skillet

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a light layer of cooking oil in a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil, then carefully add the jumbo pasta shells. Cook them according to the package directions, usually around 8-9 minutes, until al dente. Drain and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sautéing for about 3 minutes until the onion becomes translucent.
  4. Add 1 pound of ground beef to the skillet. Cook while stirring occasionally for about 5-7 minutes until well browned.
  5. Stir in 3 tablespoons of taco seasoning and ⅓ cup of water to the browned beef. Add 16 ounces of refried beans, 15.25 ounces of drained sweet corn, and 10 ounces of undrained Rotel tomatoes. Simmer for about 5 minutes.
  6. Spoon the filling into each cooked pasta shell and place them in the greased baking dish. Pour 1.5 cups of chunky salsa evenly over the top.
  7. Cover the dish tightly with aluminum foil and bake in the preheated oven for about 30 minutes.
  8. Remove the foil and sprinkle 2 cups of shredded Mexican cheese over the shells. Return to oven uncovered for another 5-10 minutes until bubbly and golden.
  9. Let the Taco Stuffed Shells sit for a few minutes, then garnish with chopped green onions or cilantro before serving.

Nutrition

Serving: 1shellCalories: 460kcalCarbohydrates: 45gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 1200mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 300mgIron: 3.5mg

Notes

These Taco Stuffed Shells are a great way to enjoy flavorful leftovers, ideal for lunches or quick dinners throughout the week.

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