TACO STUFFED SHELLS RECIPE

Instructions

Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add the jumbo pasta shells and cook until al dente according to the package instructions (typically 10-12 minutes).
3. Drain and rinse the shells under cool water to stop the cooking process and prevent sticking. Set aside.

Step 2: Prepare the Taco Filling

1. In a large skillet over medium heat, cook the ground beef or turkey until browned and fully cooked, breaking it into crumbles as it cooks.
2. Drain excess grease from the skillet.
3. Stir in the taco seasoning mix and water. Simmer for 3-4 minutes until the mixture thickens.
4. Add black beans, corn, and cream cheese (if using). Cook for another 2-3 minutes, stirring until well combined.
5. Remove the skillet from heat and let the mixture cool slightly.

Step 3: Assemble the Stuffed Shells

1. Preheat your oven to 375°F (190°C).
2. Spread 1/2 cup of salsa or enchilada sauce on the bottom of a 9×13-inch baking dish.
3. Fill each cooked pasta shell with a generous spoonful of the taco filling. Place the stuffed shells in the baking dish in a single layer.
4. Once all the shells are filled and arranged, pour the remaining salsa or enchilada sauce over the top.
5. Sprinkle the shredded cheese evenly over the shells.

Step 4: Bake the Shells

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
3. Remove from the oven and let the dish cool for 5 minutes.

Step 5: Garnish and Serve

1. Sprinkle chopped cilantro or green onions over the baked shells.
2. Serve hot, topped with sour cream, guacamole, or extra salsa as desired.

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