Delicious Taco Stuffed Shells For A Cozy Night In
A comforting dish that combines taco seasoning, savory ground meat, and gooey cheese, all nestled within large pasta shells.
Equipment
- Large Pot
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Pasta Shells
- 20 pieces Jumbo Pasta Shells Cooked al dente.
Meat
- 1 pound Ground Chicken or Beef Cooked and seasoned.
Vegetables
- 1 medium Onion Finely chopped.
Seasoning
- 2 tablespoons Taco Seasoning Store-bought or homemade.
Beans
- 1 cup Black Beans Canned, rinsed and drained.
Cheese
- 2 cups Shredded Cheese Cheddar or Monterey Jack.
Sauce
- 15 ounces Tomato Sauce For moisture and flavor.
Herbs
- 1 handful Fresh Cilantro Chopped, for garnish.
Seasoning
- Salt and Pepper To taste.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil and add the jumbo pasta shells. Cook for about 8-10 minutes or until al dente. Drain and set aside.
- Heat a large skillet over medium heat, add olive oil, and sauté the chopped onion for 3-4 minutes until translucent.
- Add the ground chicken or beef, season with salt, pepper, and taco seasoning. Cook for 7-10 minutes until browned.
- Stir in the black beans and half of the shredded cheese. Mix well and remove from heat.
- Fill each pasta shell with about 2 tablespoons of the taco filling.
- Spread a thin layer of tomato sauce in a baking dish and arrange the filled shells in a single layer.
- Pour the remaining tomato sauce over the shells and sprinkle with the remaining cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden.
- Let cool for a few minutes, garnish with fresh cilantro, and serve warm.
Notes
Leftovers can be stored in an airtight container for up to three days. They reheat well in the oven or microwave.