Cheesy Taco Stuffed Shells

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour

• Intensity: Medium. This recipe involves multiple steps (browning meat, boiling pasta, assembling), but each step is simple and straightforward.

• Servings: 6-8 servings

Ingredients

• For the Shells:

  • 1 box (12 ounces) jumbo pasta shells

  • 1 tablespoon olive oil

  • 1 pound lean ground beef (or ground turkey)

  • 1 medium yellow onion, finely chopped

  • 1 packet (1 ounce) taco seasoning

  • ⅓ cup water

  • 1 can (16 ounces) refried beans

  • 1 can (4 ounces) diced green chiles, drained

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 2 tablespoons chopped fresh cilantro (plus more for garnish)

• For the Sauce & Topping:

  • 1 can (19 ounces) red enchilada sauce

  • 1 can (10 ounces) diced tomatoes and green chiles (like Rotel), undrained

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

• For Serving (Optional but Recommended):

  • Sour cream

  • Sliced black olives

  • Diced avocado

  • Salsa

  • Extra chopped cilantro

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

2. Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions until al dente. It’s crucial not to overcook them, as they will continue to cook in the oven. Aim for the firm side of al dente so they hold their shape during stuffing. Drain the shells in a colander and rinse with cool water to stop the cooking process. Drizzle with a little olive oil and toss gently to prevent them from sticking together. Set aside.

3. Make the Taco Filling: While the pasta is cooking, heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened, about 5-7 minutes. Drain off any excess grease.

4. Season the Meat: Reduce the heat to low. Sprinkle the taco seasoning over the cooked beef and add the ⅓ cup of water. Stir to combine and let it simmer for 2-3 minutes, until the liquid has mostly evaporated and the meat is well-coated in the seasoning. Remove from heat.

5. Combine the Filling: To the skillet with the seasoned beef, add the can of refried beans and the drained diced green chiles. Stir everything together until the refried beans are fully incorporated and the mixture is uniform. Let it cool for a few minutes, then stir in the 1 cup of cheddar, 1 cup of Monterey Jack cheese, and 2 tablespoons of fresh cilantro. The filling will be thick and wonderfully fragrant.

6. Prepare the Saucy Base: In a separate medium bowl, whisk together the can of red enchilada sauce and the undrained can of diced tomatoes and green chiles.

7. Assemble the Dish: Pour about 1 cup of the enchilada sauce mixture into the bottom of your prepared 9×13-inch baking dish, spreading it around to coat the bottom evenly. This prevents the shells from sticking and adds flavor from the start.

8. Stuff the Shells: Now for the fun part! Take a cooked jumbo shell in your hand. Using a small spoon or a piping bag (a zip-top bag with the corner snipped off works great!), carefully fill each shell with the taco-meat mixture. Don’t overstuff, or they might burst while baking. Place each filled shell, open-side up, in the baking dish, nestled closely together in a single layer.

9. Top and Cover: Once all the shells are stuffed and in the dish, pour the remaining enchilada sauce mixture evenly over the top of the shells. Try to get some sauce in between them. Finally, sprinkle the remaining 1 cup of cheddar and 1 cup of Monterey Jack cheese all over the top.

10. Bake to Perfection: Cover the baking dish loosely with aluminum foil (to prevent the cheese from burning before the inside is hot). Bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.

11. Rest and Serve: Remove the dish from the oven and let it rest for at least 5-10 minutes before serving. This allows the cheesy mixture to set slightly, making it easier to serve. Garnish generously with extra fresh cilantro and your favorite taco toppings like a dollop of sour cream, sliced black olives, or diced avocado.

Nutrition Information

(Per serving, based on 8 servings)

• Calories: 570

• Total Fat: 28g

• Saturated Fat: 15g

• Cholesterol: 95mg

• Sodium: 1350mg

• Total Carbohydrates: 45g

• Dietary Fiber: 7g

• Total Sugars: 6g

• Protein: 34g

Note: Nutrition information is an estimate and will vary based on the specific brands and ingredients used.