Description
Delicious jumbo shells stuffed with a savory beef and cheese filling, baked to perfection.
Ingredients
Scale
- 24 jumbo shells, cooked according to package directions
- 2 pounds lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tablespoon fresh minced garlic
- 2 ounces mild taco seasoning
- ¾ cup water
- 16 ounces mild salsa, your favorite brand
- 2½ cups shredded Colby jack cheese
- Taco sauce, optional garnish
Instructions
- Cook your pasta shells per the package directions and set aside.
- Preheat the oven to 375°F. Lightly spray a 9×13 baking dish with nonstick spray. Set it aside.
- Add the ground beef, onion and garlic to a 3 to 4 quart saucepan. Cook uncovered, over medium-high heat for 5 to 7 minutes, stirring often, until the ground beef is browned and no longer pink. If there is an excess of grease, drain it off.
- Lower the heat to medium-low, add the taco seasoning packets, water and the container of salsa. Stir until well combined. Simmer for 3 to 5 minutes, stirring often.
- Carefully spoon 3 tablespoons of the meat mixture into the cooked shells and place in the prepared baking dish. Line the filled shells 5 across and 4 down. You will have a couple of extra empty shells leftover.
- Cover with aluminum foil and bake for 20 minutes.
- Remove from the oven and evenly sprinkle the shredded cheese over the stuffed shells. Return the pan, uncovered, to the oven and continue to bake for 10 minutes.
- Allow the pan to rest for 5 minutes before garnishing with the taco sauce before serving.
Notes
- Enjoy with a side salad or garlic bread for a complete meal.
- Feel free to customize the filling with other ingredients like black beans or corn.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg