Crispy Taco Stuffed Shells

$- 12 jumbo pasta shells - 1 lb ground beef (or ground turkey) - 1 tablespoon taco seasoning - 1 can (15 oz) refried beans - 1 cup salsa - 1 cup shredded cheddar cheese - 1 cup shredded lettuce - 1 medium tomato, diced - 1/2 cup sour cream - 2 tablespoons olive oil - Salt and pepper to taste To make crispy taco stuffed shells, you need these main ingredients. Jumbo pasta shells hold the filling well. I like using ground beef, but ground turkey works too. Taco seasoning adds great flavor, while refried beans give a creamy texture. You will need salsa for a juicy base. Shredded cheddar cheese brings richness and melts beautifully. The fresh toppings, like shredded lettuce and diced tomatoes, add crunch and color. Sour cream cools the heat and adds creaminess. Don't forget your olive oil, salt, and pepper for cooking. - Fresh cilantro - Avocado slices - Hot sauce These garnishes can elevate your meal. Fresh cilantro adds brightness. Avocado slices bring creaminess. A drizzle of hot sauce adds spice. Feel free to mix and match for your taste. For the full recipe, check out the Crunchy Taco Stuffed Shells. Enjoy creating this fun dish! - Preheat your oven to 375°F (190°C). - Bring a large pot of salted water to a boil. - Cook 12 jumbo pasta shells until al dente. Drain and set aside. - In a skillet, add 2 tablespoons of olive oil over medium heat. - Brown 1 pound of ground beef or turkey. Season with salt and pepper. - Cook for 5-7 minutes until fully cooked. - Stir in 1 tablespoon of taco seasoning and 1 can of refried beans. - Mix well and heat for 2-3 minutes. - Take a large baking dish. Spread half of 1 cup of salsa on the bottom. - Stuff each pasta shell with the beef mixture. - Place the stuffed shells in the baking dish on top of the salsa. - Pour the remaining salsa over the shells. - Sprinkle 1 cup of shredded cheddar cheese on top. - Cover the baking dish with foil. Bake for 20 minutes. - Remove the foil and bake for another 10 minutes. - Check for bubbly, golden cheese. - Let the dish cool for a few minutes before serving. - Top each serving with 1 cup of shredded lettuce, diced tomatoes, and 1/2 cup of sour cream. This method makes Crispy Taco Stuffed Shells easy and fun to prepare! You can find the Full Recipe for more details. To get that perfect crispy texture, choose cheese wisely. I recommend using sharp cheddar. It melts well and gives a nice crunch. You can also mix in some pepper jack for a twist. When baking, cover the dish with foil first. This helps cook the shells evenly. After 20 minutes, remove the foil and let them bake longer. This step lets the cheese bubble and turn golden brown. One big mistake is overstuffing the shells. If you pack them too tightly, they may burst in the oven. Fill them just enough to keep them intact. Another mistake is not letting the shells cool. If you serve them too hot, they may fall apart. Let them cool for a few minutes before digging in. This helps them hold their shape. A good baking dish makes all the difference. I suggest using a glass or ceramic dish. These materials distribute heat evenly, ensuring the shells cook well. For browning meat, a non-stick skillet works best. It helps prevent sticking and makes clean-up easier. Choose a skillet that is large enough to hold the meat without crowding. This way, it cooks evenly and quickly. {{image_2}} You can switch out ground beef for ground turkey. Turkey keeps the dish leaner while still tasty. For a vegetarian option, try lentils or black beans. Plant-based meat crumbles also work well. These swaps keep the flavor while fitting your diet. For a spicy kick, add jalapeños to the meat mixture. Fresh or pickled jalapeños both work great. You can also use spicy salsa or hot sauce. This twist adds heat and depth to your Crispy Taco Stuffed Shells. Cheese can change the whole dish. Try pepper jack cheese for a creamy, spicy flavor. If you need a dairy-free option, use vegan cheese shreds. This way, everyone can enjoy the meal without missing out. To keep your crispy taco stuffed shells fresh, place them in an airtight container. Make sure to let them cool to room temperature first. This helps prevent moisture build-up. You can store them in the fridge for up to three days. If you plan to eat them later, use glass or plastic containers with tight lids. This keeps them safe from other odors in the fridge. When it's time to enjoy your leftovers, you have two options for reheating: the oven or the microwave. For the best taste, use the oven. Preheat it to 350°F (175°C). Place the shells in a baking dish and cover with foil. Heat for about 15 minutes. This method keeps the shells crispy. If you use the microwave, place the shells on a plate. Heat them for 1-2 minutes. Be careful, as the microwave can make them soggy. If you want to save your stuffed shells for a longer time, freezing is a great option. First, let them cool completely. Place each shell in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer them to a freezer-safe bag or container. This prevents them from sticking together. You can freeze them for up to three months. To cook, thaw them in the fridge overnight. Then, bake in a preheated oven at 350°F (175°C) for about 25-30 minutes. Enjoy your crispy taco stuffed shells even later! For the full recipe, check out the earlier section. To make these shells, start by cooking the pasta. Boil the jumbo shells in salted water until they are al dente. While they cook, brown the ground beef in a skillet. Add taco seasoning and refried beans to the meat. Mix well and let it heat. After the shells cool, stuff them with the beef mixture. Place them in a baking dish with salsa on the bottom. Top with more salsa and cheese. Bake until the cheese is bubbly. This process gives you crunchy, tasty taco stuffed shells. Yes, you can prepare these shells in advance. After cooking the beef and stuffing the pasta, place them in the fridge. Cover the dish with foil. You can bake them later. This makes for a quick meal on busy days. Just add a few extra minutes to the baking time if they are cold. These taco stuffed shells pair well with many sides. You can serve them with a fresh salad or some tortilla chips. A bowl of guacamole or salsa also works great. For drinks, consider iced tea or a fruity soda. These options balance the meal and add fun! In this blog post, I detailed how to make delicious taco stuffed shells. You learned about the main ingredients and step-by-step instructions for preparation and cooking. I shared tips for achieving a crispy texture and highlighted common mistakes to avoid. Plus, I provided variations and storage info for leftovers. These taco stuffed shells are easy to make and fun to eat. Enjoy trying different flavors and sharing with friends and family. Cooking can be simple and tasty when you know how!$

Dive into the delicious world of Crunchy Taco Stuffed Shells! This fun and simple recipe combines jumbo pasta shells with seasoned ground beef and refried beans, all topped with zesty salsa and melted cheddar cheese. Perfect for family dinners or a cozy night in, these stuffed shells bring a tasty twist to taco night. Ready to impress? Click through for the full recipe and delight your taste buds today!

Print Recipe Pin Recipe

Ingredients

12 jumbo pasta shells

1 lb ground beef (or ground turkey)

1 tablespoon taco seasoning

1 can (15 oz) refried beans

1 cup salsa

1 cup shredded cheddar cheese

1 cup shredded lettuce

1 medium tomato, diced

1/2 cup sour cream

2 tablespoons olive oil

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil.

Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

In a skillet over medium heat, add the olive oil and ground beef (or turkey). Season with salt and pepper. Cook until browned and fully cooked, about 5-7 minutes.

Stir in the taco seasoning and refried beans, mixing thoroughly. Cook for an additional 2-3 minutes to heat through.

Take a large baking dish and spread half of the salsa evenly on the bottom.

Stuff each cooked pasta shell with the beef mixture and place them in the baking dish on top of the salsa.

Once all shells are stuffed, pour the remaining salsa over the shells and sprinkle with shredded cheddar cheese.

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let cool for a few minutes before serving.

Top each serving with shredded lettuce, diced tomatoes, and a dollop of sour cream.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4