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Ingredients
- 12–16 jumbo pasta shells
- 1 pound ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, salt & pepper to taste)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 cup salsa
- ½ cup sour cream (optional, for topping)
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Cook the Pasta
Boil jumbo pasta shells according to package directions until al dente. Drain and set aside. - Prepare the Taco Filling
In a skillet over medium heat, cook ground beef or turkey with onion and garlic until meat is browned and onions are soft. Drain excess fat. Stir in taco seasoning and a splash of water, simmer for 2–3 minutes. - Assemble the Shells
Preheat oven to 350°F (175°C). Spread a thin layer of salsa in a greased baking dish. Stuff each shell with the taco meat mixture and a sprinkle of cheddar cheese. Place the shells in the prepared baking dish. - Add Cheese and Bake
Sprinkle mozzarella over the top and pour remaining salsa around the shells. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and golden. - Serve and Garnish
Top with sour cream, cilantro, or green onions before serving. Pair with a simple salad or Mexican rice for a full meal. -
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