Stuffed Taco Meat Shells
A savory blend of Tex-Mex flavor meets Italian comfort in these Taco Stuffed Shells, where tender jumbo pasta cradles a robust mixture of seasoned beef, cheeses, and zesty vegetables, baked to golden perfection.
Ingredients
- 1 cup shredded Monterey Jack cheese
- 1 medium onion finely diced
- ¾ cup water
- 1 10- ounce can Rotel tomatoes drained
- 1 cup shredded cheddar cheese
- 1 jalapeño or serrano pepper finely minced
- 1 cup salsa or salsa-style tomatoes
- 20 –24 jumbo pasta shells
- 3 tablespoons taco seasoning
- 1 lb. ground beef
- Green onion for optional garnish
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish with nonstick spray.
- In a large saucepan, bring water to a boil and cook pasta shells according to the package instructions. Drain thoroughly and set aside.
- In a large skillet set over medium-high heat, begin browning the ground beef. Midway through cooking, incorporate the diced onion and continue sautéing until the meat is fully browned and the onion is softened. If needed, drain excess fat.
- Stir in taco seasoning along with the water. Allow the mixture to simmer gently for 10 minutes. Incorporate the salsa and remove from heat. Let the mixture cool slightly, then mix in half of both cheeses.
- Fill each cooked pasta shell with the seasoned beef mixture and arrange them in a single layer within the prepared baking dish. Distribute the remaining cheese over the shells, then spoon over the drained Rotel tomatoes and scatter with minced jalapeño.
- Cover the dish with foil and bake for 20 minutes. Remove the cover and continue baking for an additional 5 minutes. Garnish with minced green onion or additional jalapeño before serving.
Notes
When handling spicy peppers, consider wearing gloves to avoid skin irritation, and always wash hands thoroughly afterward. To lessen the heat, discard seeds and inner membranes.
For a safe and easy fat-removal method, tilt the skillet and blot the grease with a paper towel rather than draining into the sink.
Store any leftovers in an airtight container for up to three days. Reheat in a microwave at reduced power or in a covered oven-safe dish at 300°F for about 20 minutes.
For a safe and easy fat-removal method, tilt the skillet and blot the grease with a paper towel rather than draining into the sink.
Store any leftovers in an airtight container for up to three days. Reheat in a microwave at reduced power or in a covered oven-safe dish at 300°F for about 20 minutes.