Description
Delicious taco stuffed shells filled with seasoned ground beef, cheese, and topped with fresh ingredients.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning (1 ounces)
- 1 cup salsa
- 1 cup cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 1 can diced green chilies (4 ounces, drained)
- 12 ounces jumbo pasta shells (cooked according to package instructions)
- 1 fresh tomatoes (chopped)
- 1 avocado (diced)
- 1 sour cream
- 1 fresh cilantro (chopped)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet, cook the ground beef over medium heat until browned and no longer pink. Drain excess grease from the skillet.
- Stir in the taco seasoning mix and salsa. Cook for an additional 2-3 minutes, until heated through and well combined.
- Remove the skillet from the heat and stir in 1/2 cup of each type of shredded cheese and the diced green chilies.
- Spoon the beef mixture into the cooked pasta shells, filling each shell generously. Place the filled shells in the prepared baking dish.
- Sprinkle the remaining shredded cheese evenly over the stuffed shells.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is lightly golden brown.
- Serve the Taco Stuffed Shells hot, garnished with your choice of toppings, such as chopped tomatoes, diced avocado, sour cream, or chopped cilantro. Enjoy!
Notes
- Feel free to customize toppings with your favorites.
- These can be made ahead of time and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg