Ingredients
- 1 pound ground beef (or ground chicken or turkey)
- 1 packet taco seasoning (store-bought or homemade)
- 20–24 jumbo pasta shells
- 10 ounce can enchilada sauce (store-bought or homemade)
- 2 cups shredded cheddar cheese (or mozzarella, pepper jack, or a blend of your favorite cheeses)
Optional Toppings:
- ½ cup sour cream (or Greek yogurt)
- ¼ cup chopped fresh cilantro
- Pico de gallo (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- In a large skillet over medium-high heat, brown and crumble the ground beef until fully cooked. Drain any excess grease and return the cooked meat to the skillet.
- Add the taco seasoning and half of the enchilada sauce to the skillet with the ground beef. Simmer for 5-7 minutes, allowing the sauce to thicken and the flavors to meld.
- Stir 1 cup of shredded cheddar cheese into the taco meat mixture until well combined.
- Carefully spoon the beef mixture into each cooked pasta shell. Arrange the stuffed shells in a single layer in your prepared baking dish.
- Pour the remaining half of the enchilada sauce evenly over the stuffed shells.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, and pico de gallo, if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, place the shells in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through. Covering the dish with foil during reheating can prevent them from drying out.
- You can use ground chicken or turkey instead of ground beef.
- If you don’t like cheddar cheese or prefer a different type of cheese, you can use mozzarella, pepper jack, or a blend of your favorite cheeses.
- If you don’t have sour cream, you can use Greek yogurt instead.
- You can add spinach, mushrooms, and zucchini to the filling, or use them in place of the ground beef for a meatless meal.
- This recipe can be made gluten-free by using gluten-free pasta shells.
- You can make this recipe ahead of time and freeze the assembled shells for later. To bake from frozen, thaw overnight in the refrigerator, then proceed with baking instructions, adding extra enchilada sauce and cheese before covering and baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish (or Dinner)
- Method: Baking
- Cuisine: American / Mexican-Inspired
