Taco Stuffed Shellls
Want an easy Mexican-inspired dish for your menu this week? These Taco Stuffed Shells are perfect - pasta shells stuffed with a hearty taco filling, covered with salsa, then smothered in melty cheese!
Ingredients
- 20 jumbo pasta shells (6 ounces)
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
+ 10 more ingredients
Instructions
Preheat oven to 350 degrees F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Cook pasta shells according to package directions for "pre-bake cooking", about 9 minutes.
Pour the olive oil into a large skillet and warm over medium heat. Sautée the garlic and onion until fragrant, about 3 minutes. Add the ground beef to the skillet and cook until brown.
Add the homemade taco seasoning, water, refried beans, drained corn and Rotel tomatoes (and minced jalapeno, if using.) Stir until well combined, and let simmer for about 5 minutes.
Put the filling into each shell and place into the baking dish. You may have a small amount left over - warm it up and use in a salad for tomorrow's lunch or enjoy it as tacos! Spoon about a tablespoon of the salsa over each of the shells.
Cover the pan with tin foil and bake for 30 minutes.
Remove tin foil and sprinkle the remaining the shredded Mexican cheese over the shells. Return to oven to bake uncovered for another 5 - 10 minutes or until cheese is melted. Sprinkle with green onions and cilantro before serving, if desired.
Nutrition Estimate
Per serving • Estimated by Blinner AI