Description
Mouthwatering taco flavors meet cheesy baked pasta in this nostalgic, crave-worthy dish that’s easy, hearty, and family-approved.
Ingredients
For the Shells:
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20 jumbo pasta shells (cook a few extra in case some tear)
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Salt for pasta water
For the Taco Filling:
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1 tablespoon olive oil
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1 pound lean ground beef (or ground turkey for a lighter option)
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1 small yellow onion, finely diced
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2 cloves garlic, minced
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1 packet taco seasoning (or 2 tablespoons homemade mix)
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1/2 cup water
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1 cup salsa (choose your favorite mild, medium, or spicy)
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1/2 cup canned black beans (optional for fiber and heart health)
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1/2 cup corn (frozen or canned)
For the Bake:
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1 1/2 cups shredded cheddar cheese (or a Mexican blend)
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1/2 cup enchilada sauce or extra salsa (for drizzling in baking dish)
For Topping:
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Sour cream or Greek yogurt
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Fresh cilantro, chopped
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Sliced green onions
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Diced tomatoes or jalapeños for added texture
Substitutions for Dietary Needs:
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Use gluten-free jumbo shells if needed
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Swap ground beef with lentils or tofu for a vegetarian version
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Substitute low-fat cheese and Greek yogurt for a lighter profile
Instructions
Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente, about 9–10 minutes. Drain, rinse gently with cool water to stop cooking, and set aside on a greased baking sheet so they don’t stick.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes. Add garlic and stir until fragrant. Crumble in ground beef and cook until browned. Drain any excess fat.
Sprinkle taco seasoning over the beef, add water, and stir well. Let it simmer for 3–5 minutes until thickened. Stir in salsa, beans, and corn. Cook another 2 minutes, then remove from heat.
Preheat oven to 375°F. Spread enchilada sauce or salsa over the bottom of a 9×13 baking dish. Carefully stuff each pasta shell with the taco filling using a spoon. Arrange in the baking dish, open side up.
Sprinkle shredded cheese generously over the stuffed shells. Tent loosely with foil.
Bake for 20 minutes, then remove foil and bake an additional 10 minutes until cheese is melted and bubbling.
Let cool slightly, then top each shell with a dollop of sour cream or Greek yogurt, sprinkle with fresh cilantro, and add any other desired toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sodium: 580mg
- Saturated Fat: 8g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg