Taco Stuffed Shells: A Flavorful Twist on Taco Night!

Are you ready to take your Taco Tuesday to the next level? Say hello to Taco Stuffed Shells – a delightful fusion of Mexican and Italian cuisines that will tantalize your taste buds and leave you craving more! These cheesy, beefy stuffed shells are packed with all the bold flavors of tacos, making them a surefire hit with family and friends. Whether you’re hosting a casual dinner or simply craving a comforting meal, this recipe is guaranteed to impress. Join us as we dive into the ingredients, step-by-step instructions, cook notes, variations, and even keto and low-carb versions of this irresistible dish!

Ingredients:

• 1 box jumbo pasta shells (12 oz)
• 1 lb lean ground beef (80/20)
• 1 packet taco seasoning
• 2 tablespoons water
• 1 1⁄2 cups jarred salsa
• 1 cup shredded cheddar cheese

Instructions:

1. Prepare the Pasta Shells:

1. Cook the jumbo pasta shells according to the package instructions until al dente.
2. Drain the cooked shells and rinse them under cold water to stop the cooking process.
3. Set the shells aside to cool while you prepare the filling.

2. Cook the Taco Meat:

1. In a large skillet, brown the lean ground beef over medium heat until fully cooked and no longer pink.
2. Drain any excess grease from the skillet.
3. Add the taco seasoning and water to the cooked beef, stirring until well combined.
4. Simmer the meat mixture for 5-7 minutes, allowing the flavors to meld together.

3. Fill the Pasta Shells:

1. Preheat your oven to 350°F (175°C).
2. Spread a thin layer of salsa in the bottom of a 9×13-inch baking dish.
3. Take each cooked pasta shell and stuff it with a spoonful of the taco meat mixture.
4. Arrange the stuffed shells in the baking dish, nestling them closely together.
5. Once all the shells are filled and placed in the baking dish, pour the remaining salsa over the top, covering the shells evenly.

4. Add Cheese and Bake:

1. Sprinkle the shredded cheddar cheese over the top of the salsa-covered shells, ensuring that each shell is generously coated.
2. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
3. Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.

5. Serve and Enjoy:

1. Once baked, remove the stuffed shells from the oven and let them cool for a few minutes.
2. Garnish with chopped fresh cilantro, sliced green onions, or diced tomatoes if desired.
3. Serve the Taco Stuffed Shells hot, and watch as they disappear in no time!

Cook Notes and Variations:

• Make-Ahead Option: Prepare the stuffed shells up to 24 hours in advance and refrigerate them until ready to bake. Allow the dish to come to room temperature before baking as directed.
• Vegetarian Variation: Substitute the ground beef with cooked black beans or lentils for a vegetarian-friendly version of this dish.
• Spicy Twist: Add diced jalapeños or green chilies to the taco meat mixture for an extra kick of heat.
• Creamy Addition: Mix a dollop of sour cream or Greek yogurt into the taco meat filling for added creaminess.

Frequently Asked Questions (FAQs):

Q: Can I use ground turkey or chicken instead of ground beef? A: Yes, ground turkey or chicken can be used as a leaner alternative to ground beef in this recipe. Just be sure to adjust the cooking time accordingly.

Q: Can I freeze leftovers of this dish? A: Yes, Taco Stuffed Shells can be frozen for future meals. Allow the dish to cool completely, then transfer individual portions or the entire dish to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use a different type of cheese for topping? A: Absolutely! Feel free to experiment with different types of cheese such as Monterey Jack, pepper jack, or Mexican blend cheese for varied flavor profiles.

Q: Can I make this recipe keto-friendly? A: Yes, you can make a keto-friendly version of this recipe by using low-carb pasta shells or substituting them with zucchini noodles. You can also use a keto-friendly taco seasoning mix and sugar-free salsa to reduce the carb content.

Keto Version:

• Low-Carb Pasta Alternative: Use low-carb or keto-friendly pasta shells made from almond flour or coconut flour.
• Keto Taco Seasoning: Make your own taco seasoning blend using keto-friendly spices such as chili powder, cumin, paprika, and garlic powder.
• Sugar-Free Salsa: Choose a sugar-free or homemade salsa with no added sugars to keep the carb count low.

Low-Carb Version:

• Zucchini Noodles: Substitute jumbo pasta shells with thinly sliced zucchini noodles for a low-carb alternative.
• Low-Carb Cheese Sauce: Create a cheesy sauce using cream cheese, heavy cream, and shredded cheddar cheese instead of using jarred salsa.
• Cauliflower Rice: Serve the taco meat mixture over cauliflower rice for a low-carb twist on this dish.

Elevate your Taco Tuesday with the irresistible flavors of Taco Stuffed Shells – a satisfying and flavorful meal that the whole family will love. Whether you’re a fan of traditional tacos or simply looking to switch up your dinner routine, this recipe is sure to become a new favorite in your household. With its simple preparation, bold flavors, and endless customization options, Taco Stuffed Shells are perfect for busy weeknights or leisurely gatherings with loved ones. So gather your ingredients, roll up your sleeves, and get ready to enjoy a delicious twist on taco night!