Description
Delicious taco-stuffed pasta shells filled with seasoned ground beef, salsa, and cheese, baked to perfection. This comforting and flavorful dish combines the zest of taco flavors with hearty pasta, making it a family-friendly meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Sauce
- 1 pound ground beef
- 1/2 medium onion, diced
- 3 tablespoons taco seasoning
- 3/4 cup water
- 1 1/2 cups salsa, divided
- 10 ounces Rotel tomatoes, drained
Dairy
- 2 cups shredded cheddar cheese, divided
Other
- Green onion, optional garnish
- Jumbo pasta shells (quantity as per package instructions for filling 6 servings)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the assembled stuffed shells.
- Cook Pasta Shells: Boil water in a large pot and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Cook Ground Beef: In the same pot, add the ground beef and diced onions. Cook over medium heat until the beef is browned and no longer pink, stirring occasionally.
- Drain Fat: Carefully drain the excess fat from the ground beef mixture to keep the dish from being greasy.
- Add Taco Seasoning: Return the pot with the beef mixture to heat, then stir in taco seasoning and 3/4 cup water. Cook until the water has evaporated, and the mixture is thick and flavorful.
- Mix in Salsa and Cheese: Stir in 1 cup of salsa and 1 cup of shredded cheddar cheese until well combined and the cheese is slightly melted into the meat mixture.
- Stuff Shells: Using a spoon, fill the cooked pasta shells generously with the taco beef mixture. Place the stuffed shells in a baking dish in a single layer.
- Top and Bake: Spoon the remaining 1/2 cup salsa over the stuffed shells and sprinkle with the remaining cup of shredded cheddar cheese. Cover the baking dish with foil and bake for 15 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, optionally garnish with chopped green onions, and serve warm.
Notes
- For a spicier version, choose a hot salsa or add extra taco seasoning.
- Jumbo pasta shells quantity is typically around 20 shells to serve 6 people.
- Drain excess fat carefully to reduce grease but retain flavor.
- Cover baking dish with foil to prevent cheese from drying out and to help shells heat evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
