Taco Stuffed Shells

Name: Taco Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ tsp Salt; 10½ oz Jumbo Pasta Shells; 1 tbsp Olive Oil; 1 Onion; 1¼ lb Ground Beef; 4 tsp Taco Seasoning; 16 tbsp Salsa; 1⅔ cups Enchilada Sauce; 5 oz Cheddar Cheese

By Eatpace

Jumbo pasta shells hold seasoned ground beef and cheese in a salsa and enchilada sauce bake. Cook the filling while the pasta boils to save time.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 838; kcal per serving
Protein: 48g; per serving

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Pasta shells filled with taco beef and melted cheese in red sauce.

45 min

Ingredients

9 ingredients

4 servings

1½ tsp Salt (For the pasta water)
10½ oz Jumbo Pasta Shells (About 24 shells, plus a few extras in case any break)
1 tbsp Olive Oil
1 Onion, finely chopped
1¼ lb Ground Beef (90 to 93% lean)
4 tsp Taco Seasoning
16 tbsp Salsa (Mild or medium)
1⅔ cups Enchilada Sauce (Red)
5 oz Cheddar Cheese, shredded

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

838 kcal

Protein: 48 g
Carbs: 70 g
Fat: 40 g
Fiber: 6 g

By EatpaceHow we write and check our recipes

Method

7 steps Oven 400°F 15 min prep · 30 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Bring a large pot of water to a boil.

Cook

Step 2. Add Salt and Jumbo Pasta Shells to the boiling water. Cook until just pliable but still firm, about 10 minutes, or 2 minutes less than the package time. Drain and rinse briefly under cool water.
Step 3. Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add Onion and Ground Beef; break up the beef and cook until no pink remains, about 7 minutes. Spoon off excess fat.
Step 4. Stir in Taco Seasoning and half the Salsa. Cook until the mixture is moist but not runny, about 2 minutes. Take off the heat.
Step 5. Spread the rest of the Salsa and half the Enchilada Sauce in a baking dish. Stir half the Cheddar Cheese into the beef, then spoon the filling into the drained shells and arrange them open-side up in the dish.
Step 6. Spoon the rest of the Enchilada Sauce over the shells and sprinkle with the rest of the Cheddar Cheese. Cover with foil and bake until the sauce bubbles, about 15 minutes. Uncover and bake until the cheese melts, about 5 minutes.

Finish & serve

Step 7. Let the shells stand until the sauce settles, about 5 minutes, then serve.

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Tips

Swap it

Use ground turkey in place of ground beef; cook it to 165°F.

Good to know

Ground beef is safely cooked at 160°F; check it with an instant-read thermometer.

Leftovers

Refrigerate leftovers in a covered container for up to 3 days and reheat until hot throughout.

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