Absolutely! Here's a mouthwatering recipe for ๐ฎ๐ง Taco Stuffed Shells – Cheesy, Saucy, and Family-Approved! ๐๐ฅ
๐ Ingredients:
- 20 jumbo pasta shells
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 1 packet taco seasoning
- 1 (10 oz) can enchilada or taco sauce
- 1 cup salsa (chunky works best)
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack or Mexican blend cheese
- Optional: sliced olives, chopped green onions, sour cream, jalapeรฑos
๐ฉ๐ณ Instructions:
-
Cook the Shells:
Boil jumbo shells according to package directions until just al dente. Drain and set aside to cool. -
Make the Filling:
In a skillet, cook ground meat and onions until browned. Drain excess fat. Add taco seasoning and ½ cup water. Simmer 2–3 minutes until thickened. -
Stuff It Up:
Spoon taco meat into each cooked shell (about 1–2 tablespoons per shell). Place them in a greased 9x13 baking dish. -
Add the Sauce:
In a bowl, mix enchilada sauce and salsa. Pour evenly over the stuffed shells. -
Get Cheesy:
Sprinkle shredded cheese generously over the top. -
Bake:
Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake an additional 5–10 minutes until bubbly and golden. -
Top & Serve:
Garnish with your favorite taco toppings like sour cream, green onions, or jalapeรฑos.
๐ฅ Tips & Tricks:
- Add black beans or corn to the filling for extra flavor and fiber.
- Use ground chicken or plant-based meat for a twist.
- Freeze before baking for an easy weeknight dinner.
๐ฅ Why It’s a Winner:
- Kid-friendly and picky-eater approved
- Perfect mash-up of taco night + pasta night
- Easy to make ahead and reheat
Want a freezer-friendly version or a printable recipe card? Just say the word! ๐ฎ๐
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