Taco Stuffed Pasta Shells (Print Version)
# Ingredients:
01 -
1 pound ground beef
02 -
1 packet taco seasoning
03 -
20-24 jumbo pasta shells
04 -
10 ounces enchilada sauce
05 -
2 cups shredded cheddar cheese
→ Toppings
06 -
½ cup sour cream
07 -
¼ cup chopped fresh cilantro
08 -
pico de gallo
# Instructions:
01 -
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water.
03 -
In a large skillet over medium-high heat, brown and crumble the ground beef until cooked through. Drain excess grease and return to skillet.
04 -
Add the taco seasoning and half the can of enchilada sauce to the skillet. Simmer for 5-7 minutes until the sauce thickens. Sprinkle 1 cup of shredded cheddar cheese into the taco meat mixture and combine.
05 -
Spoon the beef mixture into each of the cooked pasta shells.
06 -
Place the stuffed shells into the prepared baking dish. Pour the remaining ½ cup of enchilada sauce over the top of the stuffed shells. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the enchilada sauce.
07 -
Cover the dish with foil and bake for 25-30 minutes until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro and serve with sour cream and pico de gallo (optional).