Cheesy Taco Stuffed Shells
Cheesy Taco Stuffed Shells
Ingredients
For the Stuffed Shells
- 20 jumbo pasta shells, or 24
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup water
- 1 cup tomato sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For Garnish
- 2 tablespoons chopped parsley
Instructions
- 1
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until they are just tender. Drain the shells and set them aside.
⏱️ 10 min
- 2
While the pasta cooks, preheat your oven to 375°F. In a large skillet over medium heat, cook the ground beef until it is completely browned. Drain any excess grease from the skillet.
⏱️ 8 min•🌡️ 375
- 3
Stir the taco seasoning and water into the cooked ground beef. Bring the mixture to a simmer and cook for about 5 minutes, or until the liquid has reduced and the mixture has thickened.
⏱️ 5 min
- 4
Spread the tomato sauce evenly across the bottom of a 9x13 inch baking dish.
⏱️ 2 min
- 5
Carefully spoon the seasoned beef mixture into each cooked jumbo pasta shell. Arrange the filled shells in a single layer in the baking dish over the tomato sauce.
⏱️ 10 min
- 6
In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Sprinkle the cheese mixture evenly over the stuffed shells in the baking dish.
⏱️ 2 min
- 7
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the shells are heated through.
⏱️ 20 min•🌡️ 375
- 8
Remove from the oven and sprinkle with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Taco Stuffed Shells
For the Stuffed Shells
- 20 jumbo pasta shells, or 24
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup water
- 1 cup tomato sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For Garnish
- 2 tablespoons chopped parsley
Instructions
- 1
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until they are just tender. Drain the shells and set them aside.
⏱️ 10 min - 2
While the pasta cooks, preheat your oven to 375°F. In a large skillet over medium heat, cook the ground beef until it is completely browned. Drain any excess grease from the skillet.
⏱️ 8 min•🌡️ 375 - 3
Stir the taco seasoning and water into the cooked ground beef. Bring the mixture to a simmer and cook for about 5 minutes, or until the liquid has reduced and the mixture has thickened.
⏱️ 5 min - 4
Spread the tomato sauce evenly across the bottom of a 9x13 inch baking dish.
⏱️ 2 min - 5
Carefully spoon the seasoned beef mixture into each cooked jumbo pasta shell. Arrange the filled shells in a single layer in the baking dish over the tomato sauce.
⏱️ 10 min - 6
In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Sprinkle the cheese mixture evenly over the stuffed shells in the baking dish.
⏱️ 2 min - 7
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the shells are heated through.
⏱️ 20 min•🌡️ 375 - 8
Remove from the oven and sprinkle with fresh chopped parsley before serving hot.
⏱️ 1 min