Ingredients
Scale
- 12 jumbo pasta shells
- 1 pound ground beef (or turkey for a leaner option)
- 1 packet taco seasoning (or homemade blend for extra love)
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional toppings: diced tomatoes, sliced jalapeños, avocado slices
Instructions
- Preheat your oven to 375°F. Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a wooden spoon. Drain excess fat.
- Add the taco seasoning and 1/4 cup water to the skillet with the beef. Stir to combine and let it simmer for about 5 minutes.
- Stir in the salsa, black beans, and corn. Cook for another 2-3 minutes until everything is heated through.
- Remove from heat and mix in 1/2 cup of cheddar and 1/2 cup of Monterey Jack cheese until melted and well incorporated.
- Fill each cooked pasta shell with the beef mixture. Place the stuffed shells in a baking dish.
- Sprinkle the remaining cheese over the shells. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes, until the cheese is bubbly and slightly golden brown.
- Garnish with sour cream and chopped cilantro before serving. Add any optional toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Taco Stuffed Shells, recipe, cooking, food
