Taco Stuffed Shells with Queso is a fun and tasty twist on traditional tacos. This recipe combines the comforting nature of stuffed pasta with the bold flavors of taco ingredients. It’s perfect for a family dinner or a gathering with friends. With layers of gooey cheese, zesty salsa, and your favorite taco toppings, this dish is sure to please everyone at the table.
Why Make This Recipe
Making Taco Stuffed Shells is not only easy but also a great way to use familiar ingredients in a new way. This recipe is perfect for busy nights when you want a meal that feels special but doesn’t take too long to prepare. Plus, it’s customizable! You can add your favorite toppings and sides to make it your own.
How to Make Taco Stuffed Shells
Ingredients:
- 12 ounces jumbo shell pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 cup corn, drained
- 2 cups shredded cheese (cheddar or Mexican blend)
- Queso for topping
- Chopped cilantro for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- Cook the jumbo shell pasta according to package instructions until al dente; drain and set aside.
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Stir in taco seasoning, salsa, black beans, and corn. Cook for a few minutes until heated through.
- Stuff each shell with the taco mixture and place them in a baking dish.
- Top with shredded cheese and drizzle queso over the top.
- Bake in the oven for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
How to Serve Taco Stuffed Shells
Serve the Taco Stuffed Shells hot out of the oven. You can pair them with a side salad or some tortilla chips and guacamole for a complete meal. Feel free to add extra toppings like sour cream or hot sauce for added flavor.
How to Store Taco Stuffed Shells
If you have leftovers, store Taco Stuffed Shells in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or oven until warm.
Tips to Make Taco Stuffed Shells
- Make sure not to overcook the pasta; it should be firm enough to hold the filling.
- Customize your filling by adding vegetables like bell peppers or zucchini.
- Try using ground turkey or chicken as a lighter alternative to beef.
- Experiment with different cheeses for a unique flavor.
Variation
You can switch out the meat for a vegetarian option by using black beans or lentils. You can also add more veggies to the taco filling to make it even healthier.
FAQs
1. Can I make Taco Stuffed Shells ahead of time?
Yes! You can prepare the shells and stuffing in advance and assemble them when you’re ready to bake. Just store the stuffed shells in the refrigerator until you’re ready to cook.
2. What can I use instead of ground beef?
You can use ground turkey, chicken, or a plant-based meat substitute. Black beans or lentils also work well for a vegetarian option.
3. How can I make this dish spicier?
Add diced jalapeños to the filling or sprinkle some chili powder into the taco mixture. You can also serve with hot sauce on the side.
Enjoy making and sharing this delicious Taco Stuffed Shells with Queso recipe!
Taco Stuffed Shells with Queso
Ingredients
Main Ingredients
- 12 ounces jumbo shell pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 cup corn, drained
- 2 cups shredded cheese (cheddar or Mexican blend)
- Queso for topping
- Chopped cilantro for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the jumbo shell pasta according to package instructions until al dente; drain and set aside.
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Stir in taco seasoning, salsa, black beans, and corn. Cook for a few minutes until heated through.
- Stuff each shell with the taco mixture and place them in a baking dish.
- Top with shredded cheese and drizzle queso over the top.
- Bake in the oven for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
