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"Taco Stuffed Shells blend Mexican and Italian cuisines for a flavorful family supper. Cheesy, fiesta salsa, and pasta goodness. The perfect meal to make ahead of time!"
Topping Ideas: Sour Cream, Lettuce, Tomato, Diced Green Onions, Cilantro
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Preheat oven to 350 degrees F. Cook pasta shells for about 7 minutes or until just cooked through and soft. Drain.
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Brown and crumble the beef while the onion turns translucent. Add the crushed tomatoes and taco seasoning.
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Coat the bottom of a baking pan with salsa. Fill each pasta shell with about 2 tablespoon beef mixture and place shells in dish open side up.
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Generously sprinkle with shredded cheddar cheese or Monterey Jack throughout the top. Add chopped cilantro if you desire.
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Cover with tented aluminum foil to keep from sticking to the cheese. Bake for 15-20 minutes or until the cheese is bubbly.
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Top with desired taco toppings such as shredded lettuce, diced tomatoes, sour cream, cilantro, or green onions. Serve warm.
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For the full printable recipe and lots of tips, swipe up!