"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
Preheat oven to 350 degrees F. Cook pasta shells for about 7 minutes or until just cooked through and soft. Drain.
Brown and crumble the beef while the onion turns translucent. Add the crushed tomatoes and taco seasoning.
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.
Generously sprinkle with shredded cheddar cheese or Monterey Jack throughout the top. Add chopped cilantro if you desire.
Cover with tented aluminum foil to keep from sticking to the cheese. Bake for 15-20 minutes or until the cheese is bubbly.
Top with desired taco toppings such as shredded lettuce, diced tomatoes, sour cream, cilantro, or green onions. Serve warm.
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