Taco Stuffed Shells recipe

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Ingredients

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
¾ cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
¼ cup sliced green onion
¼ cup shredded Cheddar cheese
½ cup sour cream

Nutrition Info

361.4 calories
carbohydrate: 30.4 g
cholesterol: 60.5 mg
fat: 17.6 g
fiber: 4.6 g
protein: 19.8 g
saturatedFat: 8.7 g
servingSize: -
sodium: 956.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.

  2. Brown the ground beef in a large skillet, drain fat. Stir in the taco seasoning and water, cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.

  3. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

  4. Bake in preheated oven for 40 minutes. Remove from oven, sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Recipe Yield

16 shells

Recipe Note

Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!

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