Description
A delightful dish that combines taco flavors with pasta, featuring seasoned beef, veggies, and cheese in jumbo shells, topped with enchilada sauce.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 20 jumbo pasta shells
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- Sour cream (for topping)
- Chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the taco seasoning, diced onions, and bell peppers. Cook until the veggies are softened.
- Stuff each shell with the taco beef mixture and place them in a baking dish.
- Pour enchilada sauce over the stuffed shells and sprinkle with shredded cheese on top.
- Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
- Serve hot, topped with sour cream and garnished with cilantro.
Notes
Cook the pasta al dente to prevent breaking when filling. Customize the filling with different proteins or extra veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg