Taco Stuffed Shells Recipe

"I adapted this from a Kraft recipe, for a good friend of mine. It is not difficult to prepare; and, there are only a couple of items to "chop," yet, they are really delicious. Like most Mexican dishes, I love the garnishes - they are the best part. Serve with a green salad; and maybe some refried beans on the side. These shells also freeze great; so, perfect to reheat for another day."

Original is 4-5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (446.3 g)
Calories 1046.8
Total Fat - 73.1 g
Saturated Fat - 21.5 g
Cholesterol - 304.6 mg
Sodium - 1539.1 mg
Total Carbohydrate - 28.2 g
Dietary Fiber - 5.1 g
Sugars - 5.4 g
Protein - 70.7 g
Calcium - 720.8 mg
Iron - 7.2 mg
Vitamin C - 11.7 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Pasta ... Cook the shells according to package directions, in plenty of salted water. Drain, rinse in cold water; and, cool on the counter until they are easy to handle.

Step 2

Filling ... Add the olive oil (1/2-1 tablespoon) to a large medium to high heat saute pan. Then, add the beef; and, cook until golden brown, stirring often. If using a non-stick pan, you will use less oil.

Step 3

Sauce ... Once the beef is cooked through; add 1/2 cup of the fresh tomatoes, salsa, cilantro, green chilies, taco seasoning (to taste), and bring to medium high heat until warm. Add 1/2 cup of the cheese, stir; then, remove from the heat.

Step 4

Shells ... Lightly spray a 13x9" baking dish with a non-stick spray. Then, stuff the shells with the beef mixture and place in the baking dish; open side up. Top each shell with the extra tomatoes and cheese.

Step 5

Bake ... Bake in a 350 degree on the middle shelf for 20 minutes, just until the cheese is melted; and, everything is heated through.

Step 6

Serve and ENJOY! ... Serve on a bed of mixed greens (I prefer iceberg and romaine); tossed with a little lime juice and olive oil. And, garnish each shell with a dollop of sour cream, scallions, cilantro, pickled jalapenos, and avocado. After all ... the garnishes are the best part.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Ground beef: Substitute ground turkey for a leaner option. The benefit of this substitution is that it will reduce the fat content of the dish, making it a healthier option.
Salsa: Substitute a mild salsa for a lower spice level. The benefit of this substitution is that it will make the dish more accessible to people who don't enjoy spicy food.

Variations

Vegetarian Taco Stuffed Shells Replace the ground beef with a vegetarian alternative, such as crumbled tofu or textured vegetable protein. Use a vegetarian-friendly salsa and cheese blend. Omit the olives and jalapenos. Add 1/2 cup of cooked corn and 1/2 cup of cooked black beans to the filling. Garnish with diced tomatoes, diced avocado, and chopped cilantro.

Serve with

Mexican Street Corn Salad: This delicious and easy to make side dish is the perfect accompaniment to the Taco Stuffed Shells. Made with fresh corn, mayonnaise, cilantro, lime juice, and chili powder, this salad adds a zesty and flavorful twist to the meal. Plus, it's a great way to add some extra vegetables to your dinner table.

Spicy Avocado Salsa: This spicy salsa is the perfect accompaniment to the Mexican Street Corn Salad and Taco Stuffed Shells. Made with ripe avocados, jalapenos, garlic, cilantro, and lime juice, this salsa adds a kick of flavor to the meal. Plus, it's a great way to add some extra vegetables and healthy fats to your dinner table.

FAQ

Q: How long do I bake the shells?

A: Bake the shells in a 350 degree oven on the middle shelf for 20 minutes, or until the cheese is melted and everything is heated through.

Q: What type of cheese should I use?

A: For best results, use shredded mozzarella cheese or a blend of mozzarella and cheddar cheese.

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Fun facts:

Fun Fact 1: Taco Stuffed Shells are a favorite of singer-songwriter Taylor Swift. In an interview with Elle Magazine, she revealed that it's one of her go-to meals for a night in.

Fun Fact 2: Taco Stuffed Shells have been around for decades. The dish was first popularized in the late 1950s and 1960s, when Mexican food was gaining popularity in the United States.