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All the bold, cheesy flavor of tacos packed into tender pasta shells and baked with enchilada sauce—perfect for family dinners!
Ingredients (Serves 6 | Makes about 20 stuffed shells):
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 20 jumbo pasta shells, cooked al dente
- 1 1/2 cups shredded cheddar cheese
- 1 can (10 oz) red enchilada sauce
- 1/2 cup salsa (optional)
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, sour cream, or sliced jalapeños for topping (optional)
Directions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned and crumbly. Drain excess fat if needed.
- Season it up: Add taco seasoning and water to the beef. Simmer for 5 minutes until thickened and flavorful.
- Stuff the shells: Spoon about 1 heaping tablespoon of taco beef into each cooked pasta shell.
- Assemble the dish: Spread half of the enchilada sauce in the bottom of your baking dish. Arrange stuffed shells in a single layer. Top with remaining enchilada sauce and sprinkle with cheddar and Monterey Jack cheeses.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until the cheese is bubbly and golden.
- Top and serve: Garnish with cilantro, a dollop of sour cream, or jalapeños if you like a little kick!
Nutritional Information:
⏰ Prep Time: 15 minutes | 🔥 Cook Time: 30 minutes | ⏳ Total Time: 45 minutes
⚡ Approx. 410 calories per serving | 🍽️ Serves 6
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