Description
Savory Mexican-inspired “Taco Stuffed Shells” bring zesty comfort to dinner tables with creamy queso and spiced ground beef nestled in perfectly cooked pasta shells. Cheese lovers and taco enthusiasts will discover pure culinary delight in this simple yet irresistible meal you can whip up in no time.
Ingredients
Scale
Pasta and Shells:
- 12 jumbo pasta shells (about 250 g)
- 1 box of pasta shells
Meat and Filling:
- 1 lb (450 g) ground beef
- 1 packet taco seasoning
- 1/2 cup (120 ml) salsa
- 1 cup (240 ml) shredded cheddar cheese
Queso and Topping:
- 2 cups (480 ml) milk
- 1/4 cup (60 ml) butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) shredded monterey jack cheese
- 1/2 cup (120 ml) heavy cream
- 1 jalapeño, diced (optional)
- 2 green onions, chopped
- Salt to taste
- Black pepper to taste
- Sour cream for garnish
- Fresh cilantro, chopped (optional)
Instructions
- Boil pasta shells in salted water for 8-10 minutes until al dente, then drain and set aside to cool slightly.
- Brown ground beef in a skillet over medium-high heat, breaking into small crumbles until no pink remains, approximately 7-8 minutes.
- Drain excess fat from beef, then mix in taco seasoning and salsa, simmering for 3-4 minutes until sauce thickens and coats the meat.
- Preheat oven to 375°F and prepare a 9×13-inch baking dish with light cooking spray.
- Create cheese sauce by melting butter in a saucepan over medium heat, then whisk in flour to create a smooth roux.
- Gradually pour milk into roux, continuously whisking to prevent lumps, cooking until mixture thickens and becomes smooth.
- Reduce heat and stir in monterey jack cheese, heavy cream, diced jalapeño, salt, and pepper until cheese melts completely.
- Stuff each pasta shell with seasoned beef mixture and arrange in prepared baking dish.
- Pour warm queso sauce evenly over stuffed shells, then sprinkle additional cheddar cheese on top.
- Bake for 20-25 minutes until cheese is bubbly and edges are golden brown.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with chopped green onions, sour cream, and fresh cilantro before serving.
Notes
- Make shells firmer by cooking 1 minute less than package instructions to prevent splitting during stuffing and baking.
- Swap ground beef with ground turkey or plant-based crumbles for leaner or vegetarian options without compromising flavor profile.
- Control spice levels by choosing mild salsa and reducing jalapeño quantity, ensuring everyone can enjoy the dish comfortably.
- Prepare queso sauce ahead of time and refrigerate, gently reheating before pouring over shells to save cooking time during meal preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg