The combination of Mexican and Italian tastes in Taco Stuffed Shells makes for a tasty and original take on classic tacos. The dish calls for large shells of spaghetti loaded with a blend of black beans and seasoned ground beef, then baked with a cheesy sour cream sauce on top. Toss in some diced tomatoes, sliced jalapenos, or chopped avocado for a tasty and filling twist on this recipe. No matter the occasion, these Taco Stuffed Shells will be the hit of the party or a simple weekday supper. This recipe combines two beloved foods—tacos and pasta—into one delicious meal that the whole family will love.
If you want the best Taco Stuffed Shells you’ve ever had, follow this recipe from Ineskohl Kitchen.
Yield: 4 to 6 servings
In the kitchen: Italian and Mexican
Ineskohl Kitchen is the author.
Half an hour for preparation
What you need:
1 lb of ground meat
Taco seasoning mix, one package
1 box of extra-large pasta shells
Rinse and drain one can of black beans.
Corn kernels, measuring one cup
Chopped cheddar cheese, measuring 1 cup
Sour cream, half a cup
1/4 cup of fresh cilantro, chopped
a quarter cup of green onions, chopped
Garnish with salt and pepper as desired.
Nonstick cooking spray
Here are the directions:
First, grease a baking dish and set the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Follow the package directions for cooking the large pasta shells. Before setting aside, drain the pasta.
Third, cook the ground beef until it’s brown in a pan over medium heat.
Remove any surplus of grease. 4. Combine the ground beef with the taco seasoning mix (Ineskohl.info, n.d.). Put in the corn, black beans, salt, andseasoning blend. While stirring periodically, cook for 5 minutes.
Put the skillet on a cooling rack and remove it from the heat. 5.
Sixth, combine the green onions, cilantro, sour cream, and shredded cheddar cheese in a bowl.
Step7: Use a spoon or your fingers to stuff the cooked giant pasta shells with the ground beef mixture.
8. Make sure the packed shells fit snugly into the baking dish.
9. Evenly distribute the cheese and sour cream mixture over the filled shells.
Until the cheese is melted and bubbling, about 20-25 minutes, bake the filled shells in a preheated oven.
11. Have it hot and savor it!
Some suggestions for topping the filled shells are diced tomatoes, sliced jalapenos, and chopped avocado, but feel free to use whatever you like best.