Taco Stuffed Shells (Print Version)
# Ingredients:
→ To Make the Shells
01 -
20-24 large pasta shells
02 -
1 pound beef, ground
03 -
1 medium onion, chopped small
04 -
3 tablespoons of taco mix
05 -
3/4 cup of water
06 -
1 cup of salsa or chunky tomato sauce
07 -
1 cup Monterrey Jack cheese, grated
08 -
1 cup cheddar cheese, shredded
09 -
1 (10 oz) can drained Rotel or diced tomatoes
10 -
1 finely chopped jalapeño or serrano pepper
11 -
Chopped green onions (optional for topping)
# Instructions:
01 -
Set your oven to 350°F (175°C) and lightly coat a 9x13 dish with cooking spray.
02 -
Bring a big pot of water to a boil and cook the large shells as directed on the package. Once they're done, drain them and let them cool for a bit.
03 -
As you cook the pasta, heat up a skillet to medium-high and brown the beef. Add in the chopped onion halfway through and cook until the meat is browned and the onions soften. If there's grease, drain it.
04 -
Mix in taco seasoning and the water to your cooked beef. Let it simmer for 10 minutes to blend the flavors. Stir in the salsa and remove the skillet from heat to cool a little.
05 -
After the meat mixture has cooled off slightly, stir in half of both the Monterrey Jack and cheddar cheeses.
06 -
Scoop the beef and cheese mixture into the pasta shells and lay them out in the greased baking dish in a single layer.
07 -
Add the rest of the cheese, drained tomatoes, and minced jalapeños on top. Cover everything with foil, bake for 20 minutes, take the foil off, and bake 5 more minutes until bubbly and golden.
08 -
Sprinkle extra jalapeño or green onions on top before serving warm.
# Notes:
01 -
Use gloves while cutting jalapeños or wash hands really well and don't touch your face.
02 -
Removing the seeds and white insides of peppers makes them less spicy.
03 -
You can store any leftovers in a sealed container for up to 3 days in the fridge.