Creamy Taco Stuffed Shells (Print)

Jumbo shells filled with seasoned beef, layered with queso and Cheddar, baked to perfection for a comforting meal.

# Ingredients:

→ Pasta

01 - 12 ounces jumbo shell pasta

→ Beef Filling

02 - 1 ½ pounds lean ground beef
03 - 1 ounce taco seasoning
04 - ⅓ cup water
05 - ⅓ cup cilantro, chopped

→ Toppings

06 - 1 ½ cups queso (store-bought or homemade)
07 - 1 cup Cheddar cheese, grated
08 - Green onions, chopped (for garnish)
09 - Taco sauce (for drizzling)

# Directions:

01 - Preheat oven to 350°F (175°C).
02 - Cook jumbo shells according to package directions until al dente. Drain, rinse, and let cool.
03 - Brown the ground beef in a skillet over medium heat. Add taco seasoning and water, stirring until absorbed. Mix in chopped cilantro.
04 - Spray a 13×9 inch casserole dish with non-stick spray.
05 - Fill each jumbo shell with 1 to 1 ½ tablespoons of beef mixture and place in the prepared casserole dish.
06 - Spread queso evenly over the filled shells. Sprinkle grated Cheddar cheese on top.
07 - Bake for 20–25 minutes until the cheese is melted and bubbly.
08 - Drizzle taco sauce on top, sprinkle with green onions, and serve.
09 - Thaw casserole in the refrigerator overnight, then bake as directed until heated through.

# Notes:

01 - This dish is freezable and reheats well, making it an excellent option for meal prep.

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