Taco Stuffed Pasta Shells
Taco Stuffed Pasta Shells are a flavorful fusion of Tex-Mex and Italian cuisines, featuring tender jumbo shells filled with spiced taco meat and baked with cheese and salsa for a bold, comforting dish. This easy, customizable recipe is perfect for meal prep, family dinners, or reinventing taco night with a fun twist.
Ingredients
- 8 ounces of uncooked jumbo pasta shells approximately 24 shells from a 12-ounce box
- 1 pound of lean ground beef at least 80% lean
- 1 1-ounce packet of Old El Paso™ Original Taco Seasoning Mix
- 1 14.5-ounce can of Muir Glen™ organic fire roasted crushed tomatoes, undrained
- 1 8-ounce package of shredded Mexican cheese blend (yields about 2 cups)
- 1 cup diced plum Roma tomatoes
- ¼ cup chopped fresh cilantro
Instructions
Step 1
- Preheat the oven to 350°F. Cook the jumbo pasta shells according to the directions on the box, then drain and set aside.
Step 2
- While the pasta is cooking, heat a 12-inch nonstick skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, stirring frequently, until fully cooked. Drain any excess fat. Stir in the taco seasoning mix, crushed tomatoes, and 1 cup of the shredded cheese. Mix well until the cheese has melted and the mixture is combined.
Step 3
- Spoon approximately 1 tablespoon of the beef mixture into each cooked pasta shell and arrange them in a 13x9-inch (3-quart) glass baking dish (no need to grease). Sprinkle the filled shells with diced plum tomatoes and chopped cilantro, then top with the remaining 1 cup of shredded cheese.
Step 4
- Bake for 15 to 20 minutes, or until everything is heated through and the cheese is fully melted. Serve warm.