Taco Stuffed Shells Recipe

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Taco stuffed shells are a tasty twist on taco night. They mix Mexican flavors with Italian pasta for a fun meal. These shells are packed with seasoned beef, melty cheese, and zesty enchilada sauce.

You’ll love how easy they are to make. Just cook the pasta, prepare the filling, stuff the shells, and bake. In about an hour, you’ll have a warm, cheesy dinner that’s sure to please. Top with sour cream, cilantro, or guacamole for extra flavor.

Exact Ingredients List

Here’s what you’ll need to make these tasty taco stuffed shells:

• 20-24 jumbo pasta shells
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (1 ounce) packet taco seasoning
• 1 (10 ounce) can red enchilada sauce
• 1 1⁄2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For optional toppings, you can add:

• Sour cream
• Fresh cilantro
• Pico de gallo
• Guacamole

Make sure to have these ingredients ready before you start cooking. The recipe is easy to follow, and you’ll have a yummy meal in no time!

Remember to preheat your oven to 350°F and grease a 9×13 inch baking dish. This will help your shells cook evenly and prevent sticking.

You’ll use 1 cup of the cheddar cheese in the beef mixture. Save the rest for topping the shells before baking. This creates a nice, cheesy crust on top.

Instructions

Preheat your oven to 350°F. Grab a 9×13 inch baking dish and give it a light spray with cooking oil.

Get your pasta shells going in a big pot of salted water. Cook them for 2 minutes less than the package says for al dente. Drain and rinse with cold water when done.

While the pasta cooks, brown the ground beef and onion in a skillet over medium-high heat. Add garlic and taco seasoning when the beef is halfway done. Keep cooking until the beef is no longer pink.

Pour in the enchilada sauce and let it simmer for 5-10 minutes. This will help thicken up the mixture.

Take the skillet off the heat and let it cool a bit. Then mix in 1 cup of cheddar cheese until it melts.

Now comes the fun part! Stuff each shell with the beefy mix and line them up in your baking dish. Sprinkle the rest of the cheese on top.

Cover with foil and bake for 15 minutes. Then uncover and bake 15 more minutes until the cheese is all melty and bubbly.

Let it cool for a few minutes before you dig in. Top with sour cream, cilantro, or whatever you like!

Possible Substitutes List

Want to change up this tasty taco stuffed shells recipe? Here are some easy swaps you can try:

Pasta: Use large manicotti tubes instead of jumbo shells.

Meat: Swap ground beef for ground turkey or chicken. For a veggie version, try black beans or crumbled tofu.

Cheese: Mix it up with pepper jack, Mexican blend, or sharp cheddar.

Sauce: Try green enchilada sauce or salsa verde for a tangy twist.

Spices: Make your own taco seasoning with chili powder, cumin, and garlic powder.

Veggies: Add diced bell peppers or corn to the filling for extra crunch and color.

Toppings: Get creative with sliced jalapeños, diced avocado, or a dollop of Greek yogurt instead of sour cream.

Remember, these swaps might change the flavor and texture a bit. But that’s part of the fun! You can make this dish your own by trying different combos. Just keep the basic cooking method the same and you’ll end up with a yummy meal.

How To Make It Diabetes-Friendly

You can make these taco stuffed shells more diabetes-friendly with a few simple swaps. Try using whole wheat pasta shells instead of regular ones. They have more fiber, which helps slow down sugar absorption.

Replace half the ground beef with lean ground turkey or chopped mushrooms. This cuts down on saturated fat and calories. Use low-fat cheese to further reduce the fat content.

Skip the store-bought taco seasoning. Make your own blend with chili powder, cumin, and garlic powder. This lets you control the salt and avoid added sugars.

For the sauce, use sugar-free enchilada sauce or make your own with tomato sauce and spices. Load up on veggie toppings like diced tomatoes, shredded lettuce, and sliced peppers.

Portion control is key. Stick to 2-3 stuffed shells per serving. Pair them with a big side salad to fill up your plate with low-carb veggies.

Try these swaps:

• Whole wheat pasta shells
• 1/2 lb ground turkey + 1/2 lb beef
• Low-fat cheese
• Homemade taco seasoning
• Sugar-free enchilada sauce
• Extra veggie toppings

These changes make the dish more blood sugar-friendly without losing the yummy taco flavor you love!

Tips, Tricks & Storing

Cook the pasta shells until they’re slightly firm. This helps them hold their shape when you stuff them.

To make stuffing easier, use a spoon or piping bag. Fill the shells generously for maximum flavor in each bite.

Try different cheeses like pepper jack or queso fresco for a twist. You can also use ground turkey instead of beef for a lighter option.

Make ahead tip: Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.

Leftovers stay good in the fridge for 3-4 days. Reheat in the microwave or oven until hot.

To freeze, wrap the unbaked dish tightly in foil and plastic wrap. It will keep for up to 3 months. Thaw overnight in the fridge before baking.

Serve with a side salad or steamed veggies for a complete meal. Don’t forget the toppings – they add extra flavor and freshness!