Taco Stuffed Shells71 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!” - by JenniferLL
Original recipe yields 16 shells
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Amount Per Serving (8 total)
- 361 cal
- 17.6 g
- 30.4 g
Based on a 2,000 calorie diet
Reviews (71)Rate This Recipe
"I made these tonight, with plenty of left overs...I really wanted to like this recipe, however it just lacked flavor, nothing special. If I make it again, I will add cumin to the meat, and maybe some..." See more black olives?"
"This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind, but I couldn't find an o..." See moreven temp anywhere on this recipe so I just went with 350. "
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