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- 20 jumbo pasta shells - 1 lb ground beef or turkey - 1 packet taco seasoning - 1 cup refried beans - 1 cup corn (canned or frozen) - 1 cup salsa - 2 cups shredded Mexican cheese blend - 1/2 cup chopped green onions - 1/2 cup sour cream (for topping) - Fresh cilantro (for garnish) - Salt and pepper to taste To make cheesy taco stuffed shells, gather these tasty ingredients. Jumbo pasta shells hold everything inside. You can use ground beef or turkey for protein. Taco seasoning adds flavor. Refried beans give a creamy texture. Corn adds sweetness and crunch. Salsa brings spice and moisture. You need two cups of shredded Mexican cheese blend for a gooey touch. Don’t forget the green onions for a fresh kick. Sour cream on top makes it rich and cool. Fresh cilantro adds brightness. Lastly, season with salt and pepper to your liking. This mix of ingredients creates a fun and delicious dish. It’s perfect for dinner or a gathering. Enjoy these flavors together in each bite! First, preheat your oven to 375°F (190°C). This step is key. It ensures even cooking for your stuffed shells. While the oven heats, fill a large pot with water. Add some salt and bring it to a boil. Once the water is bubbling, add the jumbo pasta shells. Cook them according to the package, which is about 8-10 minutes. You want them al dente, so they hold up when stuffed. After cooking, drain the shells and set them aside to cool. Next, grab a large skillet and place it over medium heat. Add your ground beef or turkey to the pan. Cook this meat until it turns brown. This usually takes about 5-7 minutes. Drain any extra fat from the pan. Now, sprinkle in the taco seasoning. Pour in 3/4 cup of water, too. Stir it well and let it cook for another 5 minutes. This lets the flavors blend. After that, add in the refried beans, corn, and 1 cup of salsa. Mix everything until well combined. Taste it and add salt and pepper as needed. Now, it's time to stuff the shells! Take each cooked shell and carefully spoon in the taco filling. Place the filled shells open side up in a greased baking dish. Once all shells are filled, pour the remaining salsa over them. This adds flavor and moisture. Finally, sprinkle the shredded Mexican cheese blend on top evenly. Cover your baking dish with aluminum foil. This helps keep the shells moist while they cook. Place the dish in the preheated oven and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes. This last step melts the cheese and makes it bubbly. Once baked, take the dish out and let it cool for a few minutes. This helps avoid burns when serving. Top each shell with a dollop of sour cream. Then, sprinkle on some sliced green onions and fresh cilantro. These toppings add freshness and flavor, making your dish look great! You can cook Cheesy Taco Stuffed Shells in different ways. You might use an air fryer or stovetop. Both methods can give you tasty results. For air frying, cook at 375°F for about 15 minutes. For stovetop, cover and simmer on low for 20 minutes. To get the best texture, make sure the pasta shells are al dente. If they cook too long, they can break. Drain them well and let them cool before stuffing. This helps keep them firm. If you want to skip the meat, use black beans or lentils. Both options give great flavor. You can also use tempeh or tofu for a protein boost. For a vegan option, replace sour cream with cashew cream or avocado. You can find plant-based cheese in stores too. Just check the labels to ensure they fit your diet. To serve, place the stuffed shells on a big platter. This looks nice and invites sharing. Drizzle some extra salsa on top for color. For plating, stack the shells in a pyramid shape. This adds height and looks fancy. Finish with green onions and cilantro for a pop of color. Each bite will be as beautiful as it is delicious! {{image_2}} You can switch out the ground beef for other meats. Chicken or turkey works well. These meats keep the dish light and tasty. If you use chicken, try shredded rotisserie chicken for a quick option. Turkey adds a nice lean touch without losing flavor. Both options pair perfectly with the taco seasoning, making them fun and easy swaps. Want to spice things up? Add some chili powder or cumin to the filling. You can also mix in diced jalapeños for heat. Toppings can also change the dish. Try adding sliced olives, diced tomatoes, or avocado. Fresh lime juice can brighten the flavor too. Experimenting with these extras keeps the recipe exciting and new. If you need gluten-free options, use gluten-free pasta shells. Make sure to check the labels. For those on a low-carb diet, replace pasta with zucchini noodles. You can also use cauliflower rice as a filling base. These swaps keep the taste while fitting your diet. To keep your cheesy taco stuffed shells fresh, follow these steps: - Storing in the fridge: Place any leftovers in an airtight container. Store them in the fridge for up to three days. Make sure to cool them down before sealing the container. - Freezing instructions: If you want to save them longer, freeze the stuffed shells. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When it’s time to enjoy your leftovers, reheating them correctly matters. Here are the best methods for reheating stuffed shells: - Oven method: Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of water or salsa to keep them moist. Cover with foil and bake for about 20 minutes. - Microwave method: Put the shells on a microwave-safe plate. Add a little salsa or water to keep them from drying out. Heat in the microwave for about 2-3 minutes, checking every minute. Using these methods will keep your cheesy taco stuffed shells tasty and enjoyable! You can make your own taco seasoning. Use these spices: - 1 tsp chili powder - 1 tsp cumin - 1 tsp garlic powder - 1 tsp paprika - 1/2 tsp onion powder - Salt and pepper to taste Mix these spices together. This blend gives great flavor and is easy to make. Yes, you can prep these shells in advance. Just follow these steps: 1. Cook and stuff the shells. 2. Cover them well and refrigerate. 3. Bake them when ready. Just add a few extra minutes to the baking time. This makes weeknight dinners a breeze! To add heat, try these options: - Add diced jalapeños to the filling. - Include a dash of hot sauce in the salsa. - Use pepper jack cheese instead of regular cheese. These small changes can really kick up the spice! Absolutely! Here are some great options: - Cheddar cheese for a sharper taste. - Monterey Jack for a creamy texture. - Queso fresco for a crumbled topping. Mix and match to find your favorite cheese combo! For the best results, use the oven. Follow these steps: 1. Preheat your oven to 350°F (175°C). 2. Place shells in a baking dish. Add a bit of salsa or water to keep them moist. 3. Cover with foil and heat for 15-20 minutes. This keeps the cheese melted and the pasta soft! You can create delicious Cheesy Taco Stuffed Shells using simple ingredients and steps. Remember to preheat your oven and prepare your pasta shells. Whether you choose beef or a meat alternative, the filling is key to flavor. Garnish with fresh toppings for a pleasing look and taste. Don’t forget about storage and reheating options for leftovers. Lastly, feel free to explore variations that suit your diet. Enjoy making this fun dish, and share it with family and friends. It’s sure to be a hit!

Cheesy Taco Stuffed Shells

Indulge in these Cheesy Taco Stuffed Shells that combine your favorite taco flavors in a delightful pasta dish! This simplified recipe is packed with ground beef or turkey, refried beans, corn, and a cheesy topping that everyone will love. Perfect for a family dinner or a cozy gathering, these stuffed shells are easy to make and incredibly satisfying. Click through for the full recipe and bring a taste of Mexico to your table tonight!
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Ingredients
  

20 jumbo pasta shells

1 lb ground beef or turkey

1 packet taco seasoning

1 cup refried beans

1 cup corn (canned or frozen)

1 cup salsa

2 cups shredded Mexican cheese blend

1/2 cup chopped green onions

1/2 cup sour cream (for topping)

Fresh cilantro (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions (about 8-10 minutes). Drain and set aside to cool.

      Prepare the Filling: In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.

        Season the Meat: Add the taco seasoning to the cooked meat along with 3/4 cup of water. Cook for another 5 minutes until the mixture thickens. Stir in the refried beans, corn, and 1 cup of salsa until well combined. Season with salt and pepper to taste.

          Stuff the Shells: Carefully spoon the taco filling into each cooked pasta shell, placing them open side up in a greased baking dish.

            Layer with Cheese: Pour the remaining salsa over the stuffed shells, then sprinkle the shredded Mexican cheese evenly on top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Once baked, let the shells cool for a few minutes. Top each with a dollop of sour cream, sliced green onions, and fresh cilantro before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6