Cheesy Taco Stuffed Pasta Shells (Printer-Friendly)

Jumbo pasta shells filled with taco-seasoned beef, salsa, cheese, and topped with fresh garnishes.

# List of Ingredients:

→ Pasta

01 - 20 jumbo pasta shells

→ Meat Filling

02 - 1 pound ground beef or ground turkey
03 - 1 small yellow onion, finely chopped
04 - 1 packet taco seasoning (about 1 ounce or 2.5 tablespoons)
05 - 1/4 cup water
06 - 1 cup canned black beans, rinsed and drained

→ Cheese & Dairy

07 - 1 cup shredded cheddar cheese, divided

→ Sauce

08 - 1 1/2 cups salsa, divided

→ Toppings (optional)

09 - Sour cream, for serving
10 - Diced fresh tomatoes, for garnish
11 - Chopped green onions, for garnish
12 - Chopped cilantro, for garnish
13 - Diced avocado, for garnish
14 - Jalapeño slices, for garnish

# Preparation Steps:

01 - Boil jumbo pasta shells in salted water until al dente, about 10 minutes. Drain and rinse with cold water to halt cooking. Arrange on a tray to prevent sticking.
02 - In a large skillet over medium heat, cook ground beef and chopped onion until meat is fully browned. Drain excess fat, then add taco seasoning and 1/4 cup water, stirring to combine. Stir in black beans and simmer for 5 minutes. Remove from heat and mix in 1/2 cup of the shredded cheddar cheese.
03 - Preheat oven to 375 degrees Fahrenheit. Grease a large baking dish and spread 1/2 cup salsa evenly over the bottom.
04 - Fill each pasta shell generously with the beef and bean filling using a small spoon. Arrange stuffed shells in the prepared dish with the open side facing upward.
05 - Pour the remaining 1 cup salsa evenly over the stuffed shells and sprinkle with the remaining 1/2 cup shredded cheddar cheese.
06 - Cover dish loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbling.
07 - Let casserole rest for several minutes. Garnish with sour cream, diced tomatoes, green onions, cilantro, avocado, or jalapeño as desired. Serve hot.

# Additional Suggestions:

01 - For make-ahead, assembled shells may be refrigerated 24 hours before baking. Leftovers keep up to 4 days refrigerated or 3 months frozen in airtight containers.
02 - For a vegetarian option, omit meat and double the beans and cheese.
03 - Do not overcook pasta shells; al dente texture ensures easier stuffing and prevents tearing.
04 - A piping bag or small spoon assists in neat filling, and greasing the baking dish prevents sticking.
05 - Salsa can be swapped for enchilada sauce for a variation in flavor.

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