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A plate full of taco stuffed shells.
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Taco Stuffed Shells

Taco Stuffed Shells
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: baked pasta, taco stuffed shells
Servings: 8 serving
Calories: 307kcal
Author: Kasey Schwartz

Equipment

  • Large pot
  • Colander
  • Skillet
  • 9x13 casserole dish
  • Measuring cups
  • measuring spoons

Ingredients

  • 16 jumbo pasta shells
  • 1 pound ground beef
  • 2 Tablespoons taco seasoning
  • 1 cup chicken broth
  • 1 can refried beans
  • 1 can corn
  • 1 1/4 cup shredded Mexican cheese
  • 2 cups salsa
  • 1/4 cup sour cream

Instructions

  • Preheat your oven to 350ºF.
  • Fill a large pot with water and bring to a boil. Cook the shells in the boiling water for about 13 minutes. They will still be slightly firm but that’s okay; they will continue to cook in the oven later on.
    16 jumbo pasta shells
  • Drain the shells and set them aside.
  • Add the ground beef to a large skillet and cook over medium high heat, chopping up the beef as it cooks to make small crumbles. Cook the beef for about 6-8 minutes. It will just be starting to brown.
    1 pound ground beef
  • Stir in the taco seasoning and chicken broth. Cook the meat for another 5 minutes. The broth will begin to thicken.
    2 Tablespoons taco seasoning, 1 cup chicken broth
  • Stir the refried beans and corn into the skillet and then add ¾ cup of the shredded cheese to the skillet and stir, melting the cheese into the meat and beans.
    1 can refried beans, 1 can corn, 1 1/4 cup shredded Mexican cheese
  • Pour ½ cup of the salsa into the bottom of a 9x13 casserole dish.
    2 cups salsa
  • Scoop about ⅓ cup of the ground beef mix into each cooked pasta shell, placing the shell into the casserole dish after you stuff it with the meat. I like to use a large soup spoon to scoop the meat but you can also use a ⅓ cup measuring cup to stuff them with exactly the same filling.
  • Pour the remaining salsa over the shells, covering them evenly.
  • Place the shells in the preheated oven and bake for 35-40 minutes. If the shells start to look to brown or crisp, loosely cover the casserole dish with foil.
  • Remove the shells from the oven and immediately sprinkle them with the remaining ½ cup of shredded cheese.
  • Top the shells with a drizzle of sour cream then serve while warm!
    1/4 cup sour cream

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 21g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 942mg | Potassium: 468mg | Fiber: 4g | Sugar: 6g | Vitamin A: 679IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 2mg