Description
Say goodbye to boring taco night and hello to Creamy Taco Stuffed Shells! These jumbo pasta shells are filled with flavorful seasoned beef, drenched in rich queso, and topped with melty Cheddar cheese. Quick, easy, and just spicy enough, this dish is perfect for weeknight dinners or feeding a hungry family. Bonus: it’s freezable and reheats beautifully, making meal prep a breeze!
Ingredients
- 12 ounces jumbo shell pasta
- 1 ½ pounds lean ground beef
- 1 ounce taco seasoning
- ⅓ cup water
- ⅓ cup cilantro, chopped
- 1 ½ cups queso (store-bought or homemade, e.g., Restless Chipotle)
- 1 cup Cheddar cheese, grated
- Green onions, chopped (for garnish)
- Taco sauce (for drizzling)
Instructions
- Preheat oven to 350°F (175°C).
- Cook jumbo shells according to package directions. Do not overcook – shells should be al dente.
- Drain, rinse, and let shells cool.
- In a skillet, brown the ground beef over medium heat.
- Sprinkle taco seasoning over beef, stir in water, and simmer until water is absorbed.
- Mix in chopped cilantro.
- Spray a 13×9 inch casserole dish with non-stick spray.
- Gently fill each jumbo shell with 1 to 1 ½ tablespoons of beef mixture. Place filled shells in the casserole dish.
- Pour queso over the shells, spreading evenly.
- Sprinkle shredded Cheddar cheese on top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Drizzle with taco sauce, sprinkle with green onions, and serve.
To Bake After Freezing:
- Thaw casserole in the fridge overnight.
- Bake as directed above until heated through.
Notes
-
Serving Suggestions: Pair with a fresh side salad, tortilla chips, or Mexican-style rice.
-
Storage:
-
Refrigerator: Store leftovers in an airtight container for up to 4 days.
-
Freezer: Freeze before baking for up to 3 months. Thaw overnight before baking.
-
-
Reheating: Bake at 350°F for 15–20 minutes or microwave individual portions until hot.