Taco Stuffed Shells
The recipe Taco Stuffed Shells can be made in around 1 hour and 20 minutes. This recipe makes 16 servings with 143 calories, 8g of protein, and 9g of fat each. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have green onion, salsa, sour cream, and a few other ingredients on hand, you can make it. 443 people have tried and liked this recipe. It is brought to you by Allrecipes. It works well as a Mexican hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Similar recipes include Taco Stuffed Shells, Taco Stuffed Shells, and taco stuffed shells.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 cup sliced green onion
1 pound ground beef
16 jumbo pasta shells
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa, divided
3/4 cup shredded Cheddar cheese
1/2 cup sour cream (optional)
1 (1.25 ounce) package taco seasoning mix
1 cup water
Equipment:
pot
frying pan
baking pan
oven
Cooking instruction summary:
Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells. Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream. Kitchen-Friendly View
Step by step:
1. Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes.
2. Drain well.
3. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
4. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
5. Bake in preheated oven for 40 minutes.
6. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese.
7. Serve with sour cream.
Nutrition Information:
covered percent of daily need
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