Taco Stuffed Shells
Taco Stuffed Shells blend Mexican and Italian cuisine for a simple family supper. Cheesy, fiesta salsa, and pasta goodness. Add this tasty dish to your easy weeknight lineup!
Servings 4 cups
- 8 oz Jumbo Shells
- 1 lb Ground Beef
- ½ cup Diced Onion
- 3 tablespoon Taco Seasoning About one packet
- 14.5 oz Crushed Tomatoes
- 2 cup Colby Jack Shredded Cheese
- 1 cup Salsa
- Diced Tomatoes
- Sliced Green Onions
- Sour Cream
- Shredded Lettuce
Preheat oven to 350 degrees F. Cook pasta shells for about 7 minutes or until just cooked through and soft. Drain.
In a skillet over medium heat, add the onion and ground beef. Brown and crumble the beef while the onion turns translucent. Add the crushed tomatoes and taco seasoning. Stir frequently until warmed throughout and bubbly. Drain in a mesh colander to remove excess water.
Coat the bottom of a 9x13in pan with 1 cup of salsa. Fill each pasta shell with about 2 tablespoon beef mixture and place shells open side up, close together in the dish.
Sprinkle with cheddar cheese throughout the top.
Cover with aluminum foil, preferably tented so it doesn't stick 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.
Store: Store them in a well-sealed, airtight container in the refrigerator. Lasts 3-4 days.
Freeze: If you’ve made a huge batch, you can easily freeze them for later! You can freeze the filling or the stuffed shells just before baking. Allow to cool complete Place them in a freezer-safe zip-top storage bag. They last up to 2 months. To thaw, spread them out until they come to room temperature.
Meal Prep: These hold up excellent for meal prep. I store the cold toppings separate from the stuffed shells for reheating in the microwave.
Serving: 1cup | Calories: 330kcal | Carbohydrates: 38g | Fat: 14.3g | Sugar: 3g