taco stuffed shells
Taco stuffed shells takes around 1 hour from beginning to end. This recipe serves 10. One portion of this dish contains roughly 28g of protein, 23g of fat, and a total of 503 calories. For $1.04 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a budget friendly main course. 1120 people have tried and liked this recipe. A mixture of taco seasoning, ground beef, pinto beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Budget Bytes. Plenty of people really liked this Mexican dish. Overall, this recipe earns a good spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Taco Stuffed Shells, Taco Stuffed Shells, and Taco Stuffed Shells.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups black beans $0.56
2 cups shredded cheese $2.50
1 recipe red enchilada sauce $0.77
2 cloves garlic $0.16
3-4 whole green onions $0.19
1½ lb. ground beef $6.09
12 ounces jumbo shells $2.78
1 Tbsp olive oil $0.16
1 medium yellow onion $0.49
2 cups pinto beans $0.56
1 tsp salt $0.05
1 recipe taco seasoning $0.34
Equipment:
frying pan
oven
pot
casserole dish
colander
Cooking instruction summary:
Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with the olive oil until soft and transparent (about 5 minutes).Add the ground beef and continue to cook until browned. Mix together the taco seasoning ingredients while the beef is browning. Once the beef is fully cooked through, add the taco seasoning and stir to combine. Drain the beans and add to the skillet. Stir until combined. Taste and season with salt as needed (I used about 1 teaspoon).Allow the beef and bean filling to sit while you cook the pasta shells. Bring a large pot to a boil, add the shells and cook just until tender. Be sure not to over cook the shells or they will be soft and difficult to fill. While the pasta shells are cooking, prepare the enchilada sauce.Preheat the oven to 350 degrees. Drain the shells in a colander and rinse with cold water until they are cool enough to handle. Spray the inside of a 913 inch casserole dish with non-stick spray. Fill the shells with the beef and bean filling and place in the casserole dish. Its okay if theyre not aligned neatly or if they topple over and spill some filling, it will still be good.Once all of the shells are filled and in the casserole dish, pour the prepared enchilada sauce over top and then add the shredded cheese. Cook in the preheated oven for about 30 minutes or until the cheese is melted and everything is heated through (all ingredients are already cooked, so there is no real danger of undercooking here. You just want to get it all HOT).Slice the green onions and sprinkle over top after it comes out of the oven. Serve hot!
Step by step:
1. Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with the olive oil until soft and transparent (about 5 minutes).
2. Add the ground beef and continue to cook until browned.
3. Mix together the taco seasoning ingredients while the beef is browning. Once the beef is fully cooked through, add the taco seasoning and stir to combine.
4. Drain the beans and add to the skillet. Stir until combined. Taste and season with salt as needed (I used about 1 teaspoon).Allow the beef and bean filling to sit while you cook the pasta shells. Bring a large pot to a boil, add the shells and cook just until tender. Be sure not to over cook the shells or they will be soft and difficult to fill. While the pasta shells are cooking, prepare the enchilada sauce.Preheat the oven to 350 degrees.
5. Drain the shells in a colander and rinse with cold water until they are cool enough to handle. Spray the inside of a 913 inch casserole dish with non-stick spray. Fill the shells with the beef and bean filling and place in the casserole dish. Its okay if theyre not aligned neatly or if they topple over and spill some filling, it will still be good.Once all of the shells are filled and in the casserole dish, pour the prepared enchilada sauce over top and then add the shredded cheese. Cook in the preheated oven for about 30 minutes or until the cheese is melted and everything is heated through (all ingredients are already cooked, so there is no real danger of undercooking here. You just want to get it all HOT).Slice the green onions and sprinkle over top after it comes out of the oven.
6. Serve hot!
Nutrition Information:
covered percent of daily need
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