These taco stuffed shells are a quick, easy, and completely delicious meal that even kids will love to eat! There are only 5 ingredients needed for this cheesy, beefy, and pasta-packed recipe! Since it is ready to go in only 30 minutes, it's a perfect dinner for even a busy weeknight!
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Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
Cook your jumbo shells according to the directions on the packaging. Then, drain the water and set the shells aside.
Heat a large skillet over medium heat and add the ground beef. Cook until brown and then drain off the fat.
Sprinkle the taco seasoning over the cooked beef and then pour the water over top. Cook, stirring occasionally until all of the water is gone.
Add 1 cup of salsa, ¾ cup of shredded cheese, and the optional corn and/or black beans if using. Stir well.
Place the pasta shells into the prepared baking sheet and scoop the beef mixture into the shells. Top with the remaining salsa and shredded cheese.
Cover the baking dish and bake in the preheated oven at 350°F (175°C) for 15 minutes.
Remove from the oven and serve immediately.
Notes
2 tablespoons of taco seasoning are the same as one packet. However, you can use homemade taco seasoning if you like!
I love adding beans and corn to my taco stuffed shells, but you can leave them out if you have some extra picky eaters!
This dish can be as cheesy as you like! Go ahead and add more to top off the shells, if desired. Alternatively, you can just serve the shells with extra cheese!
To store: Keep any leftover taco stuffed shells in a sealed container in the refrigerator for up to 4-5 days.
To reheat: Reheat small portions in the microwave or larger portions in a covered baking dish in the oven at 350°F (175°C) until hot.