Description
These Stuffed Taco Shells combine jumbo pasta shells filled with a flavorful ground beef mixture seasoned with taco spices, fire roasted tomatoes, corn, and colorful bell peppers, all topped with melted Mexican cheese and baked until bubbly. It’s a unique twist merging Italian pasta with classic taco flavors, perfect for a comforting and satisfying meal that the whole family will enjoy.
Ingredients
Main Ingredients
- 8 oz uncooked jumbo pasta shells (about 24 shells)
- 1 lb ground beef
- 1 packet taco seasoning
- 1 10-ounce can fire roasted crushed tomatoes (undrained)
- 1 14-ounce can sweet corn (drained)
- 1 cup bell peppers (a combination of red, green, yellow, or orange peppers, diced)
- 1 16-ounce package shredded Mexican cheese blend (about 2 cups)
- 1 cup diced tomatoes (grape or cherry)
- 1/4 cup chopped green onion
Suggested Toppings
- Chopped onion
- Cheese
- Cilantro
- Olives
- Salsa
- Sour cream
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 13×9-inch baking dish by spraying it with pan spray to prevent sticking.
- Cook the Pasta Shells: Fill a large pot about 3/4 full with water and add a generous amount of salt. Bring the water to a rolling boil and add the jumbo pasta shells. Cook according to the box instructions but reduce the cooking time by about one minute to keep them slightly firm. Drain the shells carefully and set them aside to cool slightly.
- Cook the Ground Beef: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, stirring occasionally until fully browned and cooked through. Drain excess fat from the pan, then reduce heat to medium.
- Prepare the Filling: To the cooked ground beef in the skillet, add the taco seasoning packet, undrained fire roasted crushed tomatoes, diced bell peppers, and 1 cup of the shredded Mexican cheese blend. Stir thoroughly until the cheese melts and all ingredients are well combined, creating a hearty taco-flavored filling.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell with approximately one tablespoon of the meat mixture. Arrange the filled shells in the prepared baking dish. If any filling remains, sprinkle it evenly over the shells.
- Add Toppings and Cheese: Distribute the diced tomatoes and chopped green onions evenly over the filled shells. Then, spread the remaining cup of shredded cheese over the entire dish to create a cheesy topping.
- Bake and Broil: Place the baking dish uncovered in the preheated oven and bake for 15 to 20 minutes, or until the dish is hot throughout and the cheese is melted and bubbly. For a toasted and slightly crisp top, switch the oven to broil for about 2 minutes—watch closely to avoid burning.
- Serve with Suggested Toppings: Remove the dish from the oven and serve each portion topped with your choice of suggested toppings such as chopped onion, additional cheese, cilantro, olives, salsa, or sour cream. Enjoy this creative, flavorful meal!
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- To make this recipe gluten free, use gluten-free jumbo pasta shells.
- If you prefer a spicier flavor, add some chopped jalapeños or a dash of hot sauce to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This dish pairs well with a fresh green salad or Mexican rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
