This recipe combines the fun of taco night with the comforting goodness of stuffed pasta shells. It’s a perfect dish for a weeknight meal, potluck, or feeding a crowd.
Taco Stuffed Shells with Queso
Ingredients:
| Ingredient | Quantity |
|---|---|
| Jumbo Pasta Shells | 20 |
| Ground Beef | 1 pound |
| Taco Seasoning | 1 packet |
| Water | 1 cup |
| Shredded Cheddar Cheese | 1 cup, divided |
| Queso Dip | 2 cups (store-bought or homemade) |
| Salsa | 1 cup |
| Chopped Green Onions (optional, for garnish) | To taste |
| Chopped Fresh Cilantro (optional, for garnish) | To taste |
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil for cooking the pasta shells.
- Cook the Pasta:
- Cook the jumbo pasta shells according to the package directions until al dente (slightly firm to the bite). Drain the cooked shells and rinse them with cold water to stop the cooking process. This prevents them from becoming overcooked and mushy in the next steps.
- Sautéing the Beef:
- In a large skillet over medium heat, cook the ground beef until browned and there’s no more pink. Drain any excess fat using a colander or slotted spoon.
- Taco Time!
- Add the taco seasoning packet and water to the skillet with the cooked ground beef. Stir to combine and simmer for about 5 minutes, or until the sauce thickens slightly.
- Cheesy Goodness:
- Stir in half of the shredded cheddar cheese (½ cup) to the taco meat mixture. Let the cheese melt and incorporate it evenly throughout the filling. Remove the skillet from heat.
- Creating the Base:
- Spread about ½ cup of the queso dip in an even layer across the bottom of a 9×13 inch baking dish. This will prevent the pasta shells from sticking and add extra flavor.
- Stuffing Time:
- Fill each cooked pasta shell with the prepared taco meat mixture. You can use a spoon or a piping bag for easier filling.
- Assembly and Baking:
- Arrange the filled pasta shells in the baking dish, open side up, on top of the queso layer.
- Double the Queso, Double the Fun!
- Pour the remaining queso dip (1 ½ cups) evenly over the top of the filled pasta shells.
- Salsa Time:
- Spoon the salsa over the queso-covered shells. You can use your favorite salsa variety, from mild to spicy.
- Baking to Perfection:
- Cover the baking dish with aluminum foil to trap heat and moisture during baking. Bake in the preheated oven for 20 minutes.
- Golden Touch:
- Remove the foil and bake for an additional 10 minutes, or until the queso is bubbly and slightly golden brown on top. The filling should be heated through.
- Garnish and Serve:
- Take the baking dish out of the oven and let it cool for a few minutes before serving. Garnish with chopped green onions and fresh cilantro, if desired. This adds a pop of color and freshness to the dish.