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Food traditionnel

Taco Stuffed Shells

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20–24 jumbo pasta shells
1 lb. ground beef
1 medium onion diced
3 tablespoons taco seasoning
¾ cup water
1 cup salsa or salsa style tomatoes
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (10 ounce) can Rotel tomatoes drained (or diced tomatoes)
1 jalapeno or serrano pepper finely minced
green onion (optional garnish)


Preheat oven to 350 degrees.  Spray 9×13 inch baking dish with nonstick cooking spray.

Bring a large pot of water to boil. Cook the shells according to package directions and drain well.
Meanwhile  brown the ground beef over medium-high heat in a large skillet. When it  is about halfway through the browning process add the onion and  continue cooking until the beef is browned and onions are soft. If  needed drain any excess grease from the skillet.

Add  the taco seasoning and water to the ground beef mixture.  Simmer for 10  minutes. Add the salsa and stir to combine. Remove from the heat and  let it cool for a few minutes. Once cooled stir in half of each cheese.

Spoon  the seasoned ground beef mixture into the shells and lay them in a  single layer in the prepared dish. Top with the remaining cheese, Rotel  tomatoes, and minced jalapeno.

Bake  covered for 20 minutes. Uncover and bake for an additional 5 minutes.  Sprinkle with minced jalapeno or green onion.  For best results serve  promptly.

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