Delicious Taco Stuffed Shells Recipe

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If you’re looking to spice up your dinner routine, these Taco Stuffed Shells are a fantastic choice! Imagine tender pasta shells filled with all the savory flavors of your favorite taco ingredients. This dish combines the heartiness of pasta with the zestiness of tacos, making it a fun and satisfying meal for the whole family.

These Taco Stuffed Shells are not just a treat for your taste buds; they’re also visually appealing. The vibrant colors of the fillings make for a delightful presentation. When served with a dollop of sour cream and a sprinkle of fresh cilantro, this dish becomes an instant crowd-pleaser.

Whether it’s Taco Tuesday or just a regular weeknight, these stuffed shells will surely impress. They are easy to prepare and packed with flavor, making your cooking experience enjoyable and stress-free.

Satisfy Your Cravings with Taco Stuffed Shells

Taco Stuffed Shells are a unique twist on traditional Italian pasta dishes, featuring large pasta shells stuffed with a savory mixture of seasoned ground beef, black beans, and cheese. Baked in a zesty tomato sauce, these shells are aromatic, flavorful, and bursting with deliciousness.

Ingredients

12 jumbo pasta shells
1 pound ground beef or turkey
1 can (15 oz) black beans, drained and rinsed
1 packet taco seasoning
1 cup salsa
1 cup shredded cheddar cheese
1 cup sour cream
Fresh cilantro for garnish
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and stir in taco seasoning, black beans, and half of the salsa. Cook for an additional 5 minutes.
Stuff each pasta shell with the beef mixture and place them in a baking dish.
Pour the remaining salsa over the stuffed shells and sprinkle with cheddar cheese.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
Serve hot with sour cream and garnish with fresh cilantro.