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Taco Stuffed Shells

These Taco Stuffed Shells combine the comforting flavors of taco night with cheesy goodness in a delicious pasta dish that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 pound ground beef or turkey Choose between ground beef or turkey based on preference.
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 can black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
For Assembly
  • 12 pieces jumbo pasta shells
  • 1 cup shredded cheese (cheddar or Mexican blend) Feel free to experiment with different cheese types.
For Serving
  • Sour cream Optional for serving.
  • Avocado Optional for serving.

Method
 

Cooking
  1. Preheat the oven to 350°F (175°C).
  2. Cook the jumbo pasta shells according to package instructions and drain.
  3. In a skillet, brown the ground meat over medium heat, then add taco seasoning and salsa. Mix well.
  4. Stir in black beans and corn until heated through.
  5. Stuff each cooked shell with the meat mixture and place in a baking dish.
  6. Top with shredded cheese.
  7. Bake for 20-25 minutes until cheese is melted and bubbly.
  8. Serve with sour cream and avocado if desired.

Notes

Leftover Taco Stuffed Shells can be stored in the fridge for up to three days in an airtight container. To reheat, place them in the oven at 350°F until heated through. Consider freezing the stuffed shells before baking for future meals. Thaw in the fridge overnight before baking as directed.