Description
Taco Stuffed Shells with Queso is a delightful fusion of Italian and Mexican cuisines, blending the comforting structure of jumbo pasta shells with a zesty taco filling. Each shell is generously stuffed with a flavorful mixture of seasoned meat and fresh herbs, then smothered in a creamy queso sauce.
Ingredients
12 ounces jumbo shell pasta: These large pasta shells are ideal for holding the savory taco filling.
1 1/2 pounds lean ground beef: Serves as a hearty, protein-rich base.
1 ounce taco seasoning: A mix of spices that gives the beef a vibrant taco flavor.
1/3 cup water: Thins the taco seasoning for a more even distribution.
1/3 cup cilantro, chopped: Adds a fresh, herbal note to the dish.
1 1/2 cups queso (homemade or store-bought): Brings creamy, cheesy richness.
1 cup Cheddar cheese, grated: Provides a gooey, melted cheese topping.
Green onions, for garnish: Offers a fresh, crisp finish.
Taco sauce, for serving: Enhances the dish with a tangy, spicy kick.
Instructions
Preheat Oven: Set your oven to 350°F (175°C) to warm while you prepare the ingredients.
Cook Pasta: Boil the jumbo shells as per the package’s al dente instructions to ensure they maintain structure when stuffed.
Prepare Meat Filling: In a skillet over medium heat, brown the ground beef until no longer pink. Drain any excess grease.
Season Meat: Stir in the taco seasoning and water, cooking until the beef is evenly seasoned and the sauce has thickened.
Add Herbs: Mix in the chopped cilantro for a burst of freshness.
Assemble Shells: Spray a casserole dish with non-stick spray. Fill each pasta shell with the taco meat and arrange in the dish.
Add Queso and Cheese: Pour queso over the stuffed shells, then top with shredded Cheddar cheese.
Bake: Place in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
Serve: Garnish with green onions and drizzle with taco sauce before serving.
Notes
- Pasta Preparation: Be careful not to overcook the pasta shells during the boiling phase. They should be al dente to prevent them from becoming too soft and tearing when stuffed.
- Seasoning the Meat: Use a taco seasoning blend that suits your taste preferences—either store-bought or homemade. Adjust the spice level according to your liking.
- Cheese Choices: While queso and Cheddar are recommended, feel free to experiment with different cheeses like Monterey Jack or a spicy Pepper Jack for added heat.
- Make Ahead: You can assemble the casserole a day ahead and refrigerate it overnight. Simply bake it the next day as directed, adding a few extra minutes to the cooking time if it’s coming straight from the fridge.
- Freezing Instructions: Assembled but unbaked shells can be frozen for up to 3 months. Thaw in the refrigerator overnight and bake as usual.
- Serving Suggestion: Garnish with chopped cilantro, diced tomatoes, or sliced green onions to add freshness and a pop of color right before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 350 kcal per serving