Taco Stuffed Shells

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Taco Stuffed Shells bring together bold taco flavors and cheesy pasta in a dish that is easy to make and perfect for busy nights. Whether you serve it fresh or make it ahead, this recipe is a guaranteed crowd-pleaser.

Course Dinner

Cuisine American

Keyword ground beef casserole, ground beef dinner, ground beef pasta

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 603kcal

Author Maike Corbett

Equipment

9x13 Casserole Dish

Ingredients

12 ounces jumbo pasta shells about 18-20 shells
1 pound ground beef 85/15 or leaner
½ cup yellow onion diced small
½ cup bell pepper diced, any color
1 1-ounce packet taco seasoning
⅓ cup water
½ cup corn
½ cup black beans canned
1 cup salsa jarred, divided
2 cups cheddar cheese shredded

Optional Toppings

sour cream
avocado
sliced olives
cilantro chopped

Instructions

Preheat the oven to 350º Fahrenheit and grease a 9x13 baking pan. Spread ¼ cup salsa on the bottom. Set aside
Boil the noodles 1 minute shy of al dente. Drain, rinse, and set aside.
Add the ground beef, onion, and bell pepper in a large skillet. Cook over medium heat until the meat is about halfway cooked.Add the taco seasoning and water and continue cooking until the meat is cooked through and the water has evaporated.
Add the corn, black beans, and ¾ cup of the salsa. Cook for 3-4 minutes and sprinkle 1 cup of the Cheddar cheese into the mixture. Remove from heat and stir to combine.
Fill each shell with the meat mixture and place in the prepared baking dish. Top with the remaining Cheddar cheese.
Cover with foil and bake for 20-25 minutes until the cheese is melted. Remove from the oven and top with desired taco toppings.

Notes

Optional toppings not included in nutritional information.

Nutrition