Description
Taco Stuffed Shells combine jumbo pasta shells filled with a flavorful mixture of seasoned ground beef, salsa, sour cream, and Tex-Mex cheese, baked to perfection for a cheesy, savory Mexican-inspired casserole that’s perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 2 dozen uncooked jumbo shells
Beef Mixture
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound extra lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 (14.5 ounce) jar salsa
- 1/2 cup sour cream
- 1.5 cups Tex-Mex cheese blend, divided
- Salt and pepper to taste
Garnish (optional)
- Cilantro
- Avocado
- Scallions
- Tomatoes
- Sour cream
Instructions
- Cook Pasta Shells: Boil a large pot of salted water. Cook the jumbo shells al dente according to package instructions, then drain and rinse under cool water. Drain thoroughly to prepare for stuffing.
- Sauté Onions: Heat olive oil in a skillet over medium-high heat. Add chopped onion and sauté for 4-5 minutes until onions begin to lightly brown.
- Add Garlic: Stir in minced garlic and cook for 30 seconds to release aromas without burning.
- Cook Ground Beef: Add extra lean ground beef and season with chili powder, smoked paprika, and ground cumin. Cook, breaking up the meat with a spoon, for about 8 minutes until browned and fully cooked. Remove excess fat if necessary.
- Preheat Oven & Prepare Baking Dish: Set oven to 375°F. Grease a 9×13-inch baking dish. Spread the jar of salsa evenly on the bottom of the dish.
- Combine Beef Mixture: Remove skillet from heat. Stir sour cream and half of the Tex-Mex cheese blend into the cooked beef mixture until the cheese has melted and everything is well combined. Season with salt and pepper to taste.
- Stuff Shells: Using a small spoon, fill each cooked shell generously with the beef mixture. Place each stuffed shell upright into the prepared baking dish.
- Add Remaining Cheese: Sprinkle the remaining cheese over the tops of the stuffed shells evenly.
- Bake: Bake uncovered for 20 minutes at 375°F. Optionally, broil for a few minutes afterward to brown and crisp the cheese topping. For softer shells, cover with foil while baking and remove foil before broiling.
- Prepare Toppings: While baking, prepare garnishes such as chopped cilantro, avocado slices, scallions, diced tomatoes, or additional sour cream as desired.
- Serve: Serve the stuffed shells directly from the baking dish or plate them individually and top with your preferred garnishes.
Notes
- Make sure shells are fully drained after rinsing to prevent sogginess.
- Broiling the shells at the end adds a nice crispy cheese layer but is optional based on preferred texture.
- Extra garnishes like avocado and cilantro enhance freshness and flavor contrast.
- Use extra lean beef to reduce excess fat; spoon out fat during cooking if needed.
- Cover baking dish with foil if you want softer shells without crispy cheese edges.
