Taco Stuffed Shells
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 people
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Calories
546 kcal
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Course
Main Course
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Cuisine
American
Taco Stuffed Shells
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These Taco Stuffed Shells have a cheesy beef filling with diced tomatoes, salsa, and your favorite taco toppings.
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Ingredients
- 18-20 jumbo pasta shells boil extra in case some break
- 1 lb. ground beef
- 3 cloves garlic minced
- ¼ cup beef broth can sub chicken broth or water
- 1 oz. packet taco seasoning
- 10 oz. diced tomatoes with green chilies undrained
- 1 cup ricotta cheese
- ¼ cup sour cream
- 1 ½ cups cheddar cheese shredded and divided
- 1 ½ cups Monterey jack cheese shredded and divided
- ½ tsp salt
- ¼ tsp pepper
- 1 teaspoon dried oregano
- 16 oz. salsa
Instructions
- Preheat oven to 375°.
- Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
- Cook and crumble the ground beef over medium-high heat until softened and nearly cooked through, about 7 minutes. Add the garlic and cook for 1-2 more minutes, or until the beef is cooked. Drain grease well.
- Reduce heat to medium and add the beef broth, undrained diced tomatoes, and taco seasoning. Stir until well combined and thickened slightly. Set aside and let cool slightly.
- In a large bowl, combine the ricotta cheese, sour cream, half of the cheddar, half of the Monterey jack, salt, pepper, and oregano. Add the meat mixture and stir to combine.
- Add half of the salsa to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet).
- Use a spoon to fill each pasta shell with the filling mixture and place it in the baking dish.
- Add the remaining salsa, then top with remaining cheddar and Monterey jack cheese.
- Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Top with your favorite taco toppings (see notes for suggestions), and serve!
Notes
- Optional Toppings: Cilantro, diced avocado, black beans, diced tomatoes, Fritos or Doritos, shredded lettuce, black olives, and sour cream!
- Pro Tips
- Storage
- Make Ahead Method
- Nutritional facts are based on 3 shells per person and is an estimate. This recipe makes about 18 shells total, or 6 servings.
- Boil extra shells in case some break during the boiling or draining process.
- Shred the cheese from a block instead of using packaged shredded cheese. It will melt and taste much better. I use Cracker Barrel Yellow Cheddar and Cabot Monterey Jack Cheese for this recipe.
- Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.
- 1 cup of enchilada sauce can be used along with 1 cup of salsa if desired. (Instead of 2 cups of salsa.)
- Refried beans can be spread on the bottom of the baking dish as well, before the salsa.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Assemble and refrigerate up to 1 day ahead of time. Add 10 minutes to covered baking time.
- Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.
Nutrition Information
Show Details
Calories
546kcal
(27%)
Carbohydrates
31g
(10%)
Protein
39g
(78%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
127mg
(42%)
Sodium
1556mg
(65%)
Potassium
715mg
(20%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1610IU
(32%)
Vitamin C
9mg
(10%)
Calcium
562mg
(56%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 39g | 78% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 1556mg | 65% |
| Potassium | 715mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1610IU | 32% |
| Vitamin C | 9mg | 10% |
| Calcium | 562mg | 56% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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