Cheesy Taco Stuffed Shells
Taco Stuffed Shells are a family favorite dinner made with jumbo pasta shells, taco seasoned ground beef filling, and topped with enchilada sauce and gooey cheesy! All your favorite taco flavors inside tender pasta shells. Serve with your favorite taco toppings!
Servings 6
Ingredients
- 1 box (12 oz) jumbo shells
- 1 pound ground beef
- 1 packet seasoning
- 1 can (14.5 oz) crushed tomatoes
- 1 can (10 oz) enchilada sauce divided
- 2 cups shredded cheddar cheese divided
Toppings For Serving
- shredded lettuce
- chopped tomatoes, pico de gallo, fresh salsa
- guacamole, avocado slices
- sour cream
- chopped cilantro, sliced green onions
Instructions
- Preheat oven to 375℉. Prepare a 9x13 baking dish with cooking spray. Set aside.
- Cook the jumbo shell pasta in boiling water according to package instructions. When done, drain the pasta water and place the cooked jumbo shells on top of parchment paper or wax paper on the countertop. If the shells are left in the pot they will stick together. * You can cook to al dente because they will cook slightly more while baking in the oven, or for softer pasta cook 1-2 minutes past the al dente time.* I like to add 1-2 teaspoons of kosher salt into the boiling water to help flavor the pasta shells while cooking.1 box (12 oz) jumbo shells
- While the shells are cooking prepare the ground beef filling. In a large skillet pan, over medium-high heat, cook and crumble the ground beef until it's no longer pink. Drain the excess grease from the skillet. Add the taco seasoning, crushed tomatoes, and 1 cup of the shredded cheese. Stir together until combined and the cheese is melted.1 pound ground beef, 1 packet seasoning, 1 can (14.5 oz) crushed tomatoes, 2 cups shredded cheddar cheese
- Spread a thin layer of enchilada sauce into the bottom of the prepared baking dish (about 1/4 cup). Stuff each cooked shell with a scoop of the ground beef mixture and arrange the stuffed shells in rows, in a single layer, over top the enchilada sauce.1 can (10 oz) enchilada sauce
- Cover the shells with the remaining enchilada sauce and the remaining 1 cup shredded cheese.
- Cover the baking dish with aluminum foil to prevent excessive browning and to help the shells cook evenly.
- Bake for 25-30 minutes or until the shells are hot throughout, and the cheese is melted and bubbly.* If wanted, remove the foil for the last 5-10 minutes to allow the cheese to brown slightly.
- Remove the pan from the oven and let it rest for about 5 minutes before serving.
- Garnish each serving of shells with your favorite taco toppings - shredded lettuce, diced tomatoes, salsa, guacamole, avocado, fresh cilantro, sliced green onions, and sour cream.