Cheesy Taco Stuffed Shells (Ready-to-Print Version)

Jumbo pasta shells with taco beef, salsa, and plenty of cheese—baked for a hearty, satisfying meal.

# What You’ll Need:

→ Main Components

01 - 20 jumbo pasta shells
02 - 1 pound ground beef or ground turkey
03 - 1 medium yellow onion, finely chopped
04 - 1 envelope (1 ounce) taco seasoning
05 - 1/4 cup water
06 - 1 cup canned black beans, drained and rinsed
07 - 2 cups shredded cheddar cheese, divided
08 - 2 cups salsa, divided

→ Toppings (Optional)

09 - 1/2 cup sour cream
10 - 2 medium tomatoes, diced
11 - 1/4 cup green onions, sliced
12 - 1/4 cup fresh cilantro, chopped

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until al dente. Drain and rinse shells with cold water to stop cooking. Lay shells on a sheet tray to prevent sticking.
02 - In a large skillet over medium heat, brown ground beef and finely chopped onion until meat is cooked through and onion is soft, about 5–7 minutes. Drain excess grease. Stir in taco seasoning and 1/4 cup water, mix well, and cook for 2–3 minutes until most liquid evaporates. Add black beans and simmer for 5 minutes, then remove from heat.
03 - Stir 1 cup of shredded cheddar cheese into the meat and bean mixture until thoroughly combined.
04 - Preheat oven to 375°F. Spread 1/2 cup salsa evenly on the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each cooked pasta shell and place them, open side up, in the prepared dish.
05 - Pour the remaining salsa evenly over the stuffed shells. Sprinkle the top with the remaining 1 cup of shredded cheddar cheese. Cover tightly with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
06 - Remove shells from the oven and cool slightly. Garnish with sour cream, diced tomatoes, green onions, and chopped cilantro. Serve hot.

# Handy Tips:

01 - Stuffed shells can be assembled up to 24 hours ahead and refrigerated before baking.
02 - Use a small spoon or piping bag for easier and neater filling of the shells.
03 - For a spicier version, add chopped jalapeños or use a spicy salsa.
04 - Vegetarian adaptation: omit meat and double the beans and cheese.
05 - Refrigerate leftovers for up to 4 days or freeze up to 3 months in airtight containers.

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